Ghoogni – Vegan, Gluten Free Snack

Ghoogi is something we’d eat often as children. It’s a healthy, inexpensive snack that’s vegan and gluten free to boot. Many people are familiar with Chana (Chole) Masala, the Punjabi cousin to Ghoogni. In restaurants it’s often served as a main dish with rice or kulcha naan bread. Ghoogni on the other hand is eaten as a snack by itself. The version below is inspired by my mother’s recipe which uses lemon juice rather than amchur (dried mango powder), tamarind or pomegranate seeds.

Ghoogni
Servings: 8
Cook Time: ~40 minutes

Ingredients
2 lbs Chickpeas
½ onion, chopped small
1 medium tomato chopped
2 bay leaves
3 cloves
1 cinnamon stick
1 T coriander powder

1 T cumin powder
1 T cumin seeds
1 T ginger
1 T garlic
2 T lemon Juice
1 T Turmeric
chili powder to or chopped chili to taste
salt
red onion for garnish (optional)
cilantro for garnish (optional)

Method

Add oil to pan. If you like spicy, add chopped chili. Throw in onions, cinnamon, bay leaves and cloves. Cook on medium low for around 5 minutes onf medium heat. Toss in cumin seeds, garlic and ginger and roast for a minute or two. Now add in all other ingredients and mix well. If necessary, add in around ½ cup of water. Cook everything until tomato breaks down and sauce thickens (around 20-30 minutes). Garnish with red onions. Eat as a snack.