Punjabi spiced chickpeas

I sometimes serve this with roasted chicken that I have rubbed with similar spices to complement the chickpeas. I use dried chickpeas from Indian suppliers; they are smaller and slightly darker than some European varieties.

Chat is an Indian term for appetisers or small morsels eaten as a snack, so it follows that this spice mix is used to flavour fried pastries and various potato dishes, as well as tomato-based preparations. Its raw spiciness and tart flavour mean it is best suited to fruit or vegetables – it works wonders when added to cooked root vegetables, accentuating their rich, earthy flavour.