Post-pub nosh neckfiller: Chana masala

...and prepare to unite your chickpeas with...

• One medium onion
• One medium tomato
• A few cloves of garlic

The above will do you for around 300g of pre-cooked chickpeas. You'll need around 15-20g of chaat masala too. Here's the usual handy step-by-step:

It's not necessary to add any salt or other seasoning to this - the chaat masala does all the work, delivering a steaming bowl of spicy goodness:

For added bulk, serve with basmati rice and/or naan bread. And a cold beer, naturally. ®

Bootnote

*Probably called "Fuʒion" and staffed by trendies on roller-skates taking orders via Google Glass. Actually, now you mention it, get Alistair Dabbs on the blower, we feel a business opportunity coming on...

Our previous post-pub nosh neckfillers ...

• Smažený sýr
• El Reg eggs Benedict
• The Red Dwarf chilli chutney egg sarnie
• Sizzling sag aloo
• Chickpea stew à la Bureau des Projets Spéciaux
• 1.5 MILLION SCOVILLE masala omelette
• Hot Spanish tongue action
• Hearty hog maw
• The fantastical Francesinha
• Masala omelette
• Bryndzové halušky
• The mighty Scotch egg