This dish is an extraordinary combination of ingredients that wouldn’t seem to go together: banana, chickpeas and tea. No matter how incompatible they may seem, they still create an unforgettable tang and pleasant fragrance.
- 1 tbsp oil
- 1 onion, finely sliced
- 2 cloves of garlic, finely chopped
- 1 red or green chilli
- 1 tsp cumin
- 300 ml strong tea
- 400 g canned chickpeas
- 200 g canned mandarins
- 2 bananas
- 200 ml natural yogurt
- Handful of coriander, mint, or parsley, chopped
- Add the oil, onion, garlic and chili to a frying pan and set over medium heat. Cook for 3-4 minutes.
- Add the cumin and cinnamon and cook for another 2-3 minutes, until the onions become tender and translucent.
- Drain the chickpeas in a colander, rinse in cold water and add to the pan. Give a stir, and cook for 1-2 minutes. Add the sliced bananas, followed by the mandarins and chopped fresh herbs (reserving a teaspoon for garnish).
- Pour the tea over and bring the mixture to a simmer for 20 over medium heat, until the mixture has thickened. Remove from the heat and let it sit, covered.
- Just prior to serving, stir in the yogurt and sprinkle with herbs.