Chana Chaat with Amla & Pomegranate

Ingredients

• 1 can (400g) chickpeas or 1.5 cups boiled - 4.31 mg iron per 100g cooked (IFCT 2017, Food Code B001, Mineral & Trace Elements Table)
• 1/2 cup pomegranate arils - ~0.3 mg iron per 100g; high natural Vitamin C (IFCT 2017, Food Code D048)
• 2 tbsp amla (Indian gooseberry) grated or amla chutney - 600 mg Vitamin C per 100g (IFCT 2017, Food Code D002, Water Soluble Vitamins Table)
• 1 medium cucumber, diced | 1 small red onion, finely diced
• 2 green chillies, finely chopped (optional) | 1 tomato, deseeded and diced
• 1 tsp chaat masala | 1/2 tsp roasted cumin powder | 1/4 tsp black salt
• Juice of 1 lemon | 2 tbsp fresh coriander
• 1 tbsp tamarind chutney (optional)

Method

1. 1. If using canned chickpeas, drain and rinse under cold water. If using dried, soak overnight and boil for 40–50 minutes until soft.
2. 2. In a large bowl, combine chickpeas, cucumber, onion, tomato and green chillies.
3. 3. Add chaat masala, roasted cumin powder, black salt and lemon juice. Toss gently.
4. 4. Fold in pomegranate arils and grated amla gently to preserve Vitamin C.
5. 5. Top with fresh coriander. Drizzle tamarind chutney if using.
6. 6. Serve immediately - do not let sit more than 15 minutes as Vitamin C degrades rapidly.