Sana Bazi

A traditional Bengali Ramadan dish - family Ifthar meals (when breaking our fast) wouldn't be the same without this! It's usually cooked with cubes of boiled potato but I was gunning for a low carb version.

If you have a tin of chick peas knocking around in the cupboard, why not try this?

Sana Bazi RECIPE

Serves: 1

PREP & COOKING TIME: 30 minutes

INGREDIENTS

1 can (200g) chick peas, drained
1 onion, finely chopped
3 tbs oil 
¾ tsp salt
½ tsp haldi (ground turmeric)
1 level tsp dhaniya (ground coriander)
½ tsp chilli powder

Garnish
fresh coriander, chopped
fresh lemon slices, chopped
fresh chillies, chopped

PREPARATION

1. Heat oil in a pan over moderate heat and add onions. Reduce heat to low-medium, add salt and sweat for 2 minutes with lid on.

2. Add spices, stir well and cover. Cook for 5 minutes, stirring frequently, dropping the moisture from the lid into the onions to keep them from burning. You may need to add a tiny amount of water if the mixture is looking too dry or sticking to the bottom of pan.

3. The onions will have darkened in colour: add the chick peas. Stir well till all chick peas evenly coloured with spices. Cover for a further 5 minutes over very low heat.

4. Add some coriander (keep some back for garnish). Stir and serve into a bowl. Top with chopped lemon and chilli as desired.

Enjoy the dish on its own as my family does during Ifthar. 
Or enjoy it with rice/bread/quinoa.

If you want the true Bengali experience, next time boil potato cubes and add to the pan along with the chick peas.

And if you'd like to try a more saucy chick pea dish, try my Choley recipe.