# Lahori Chanay

These Lahori chanay will have your tastebuds doing bhangra, offering a slight twist on the recipe from the "SalanRoti" book, resulting in soft chickpeas with a creamy masala, a signature Yorkshire-South Asian comfort in a bowl.

- Total time: 15 min
- Cuisine: Indian
- Category: Soup
- Language: en

## Ingredients

- butter
- olive oil
- 2 red onions
- 1 tablespoon ginger and garlic paste
- fresh blended tomato
- 1 tsp salt
- 1 tsp garam masala
- 3 hpd tsp coriander powder
- 2 tsp red chilli basaar
- 3 tablespoons full-fat yogurt
- chopped green chilies
- 2 tins drained chickpeas
- 200 ml liquid from the tins or boiling water
- 250 ml boiling water
- fresh coriander

## Instructions

1. Add butter and olive oil to a pan and heat.
2. Add chopped red onions to the pan.
3. Stir the onions and put the lid on to let them get soft and golden on a low heat.
4. Add a good tablespoon of ginger and garlic paste to the softened onions, and let it catch a bit of color to deepen the flavor.
5. Pour fresh blended tomato into the pan.
6. Add the spices (salt, garam masala, coriander powder, red chilli basaar) to the pan.
7. Add three heaped tablespoons of full-fat yogurt.
8. Add a couple of chopped green chilies for extra heat.
9. Stir everything well until completely combined, and the oil starts to separate.
10. Add two tins of drained chickpeas to the masala.
11. Coat the chickpeas in the masala and toast them slightly.
12. Add about 200ml of liquid from the tins (or boiling water) to the chickpeas.
13. Stir it through, put the lid on, and cook on a low heat for 15 minutes until the onions have melted away and it's silky smooth.
14. Add another 250ml of boiling water and bring it to a boil again.
15. Turn off the heat and use a hand blender to whisk one side of the pan for a few seconds to create a half creamy, half chunky texture, or mash by hand.
16. Stir in fresh coriander.
17. Serve the Lahori Chanay in a bowl.

## Equipment

- pan
- wooden spoon
- lid
- hand blender
- bowl

## Tips

- Don't rush the process of softening and browning the onions, as patience equals flavor.
- Using fresh blended tomato instead of passata gives a lighter and juicier lift.
- For the classic Lahori texture, half creamy and half chunky, blend one side of the pan with a hand blender for a few seconds or mash by hand.

## Source

- Original video: https://www.tiktok.com/@sobiasspice/video/7522911914910027030?q=sobiasspice%20chickpeas&t=1755195038844
- Recipe page: https://www.cliprecipe.com/recipe/5efa2469-4a59-43b3-bc53-0ddcfcfc4fcf
- Extracted: 2025-08-14

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt