Ingredients:

• 2 tbsp – white Chickpeas (Kabuli Channa or garbanzo), soaked overnight
• 1 – large avocado, peeled, de-seeded, diced
• 2 – firm ripe tomato, chopped
• 2 – medium Capsicums
• 2 tbsp – Coriander leaves finely chopped
• 1/4 tsp – garlic, grated
• 1/4 tsp – ginger, grated
• 1 – Lemon juice, extracted
• 1 tsp – white Vinegar
• 1/2 tsp – Sugar powdered
• 1/2 tsp – pepper freshly powdered
• salt to taste

Method:

1. Pressure cook peas (approx. 4 whistles) till tender but not mushy. Drain, keep aside.
2. Char skins of capsicums by roasting over a direct flame, holding with a fork inserted.
3. Place immediately in a clean plastic bag, twist mouth closed, for 2-3 minutes.
4. Remove and wash off burnt skin under running water.
5. De-seed, chop into pieces.
6. Mix peas, tomato, avocado and capsicum in a large glass bowl.
7. Chill till required.
8. Blend all other ingredients, with a fork in a small bowl.
9. Pour over veggies, toss lightly, serve chilled.

Recipe courtesy of Saroj Kering