Punjabi Panzanella, Kalonji & Crispy Channa

Name: Punjabi Panzanella, Kalonji & Crispy Channa
Ingredients: 1 handful of stale bread (naan, ciabatta, sourdough or, if you only have sliced, that’s okay too); Olive oil; 1 garlic clove; 1 medium red onion, finely sliced; Sea salt (kosher salt); 2 tbsp of sherry vinegar; 300g of tomatoes – the ripest you can find; 1 tsp of chaat masala; ½ tsp of nigella seeds (kalonji); A little fresh coriander; ½ can of chickpeas, drained; ½ tsp of salt; ½ tsp of chilli powder; 1 tsp of garam masala

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Respect for homegrown ingredients, seasonality and no waste is something most cooks from rural areas have been championing for generations. There are but a few ingredients here, with only one very...

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Ingredients

1 handful of stale bread (naan, ciabatta, sourdough or, if you only have sliced, that’s okay too)
Olive oil
1 garlic clove
1 medium red onion, finely sliced
Sea salt (kosher salt)
2 tbsp of sherry vinegar
300g of tomatoes – the ripest you can find
1 tsp of chaat masala
½ tsp of nigella seeds (kalonji)
A little fresh coriander
½ can of chickpeas, drained
½ tsp of salt
½ tsp of chilli powder
1 tsp of garam masala