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Saute the onion in a pan, over medium heat, in a little oil. Add the garlic and spice mix and cook for 1 minute.
Add the tomato paste and mix. Add a can of water and with the help of a spoon, remove any pieces that have stuck to the base of the pan.
Add the chickpeas, tomatoes, half the lemon juice and salt and cook over low heat for 15 minutes.
At the end, add the rest of the lemon juice.
Mix all the ingredients for the drizzle and keep in the fridge until ready to serve.
Grease a stick with drizzle, place a few lettuce leaves, then a few tablespoons of Chana Masala. Roll the glue and fix it with aluminum foil.