Sana Biran
https://www.coop.co.uk/recipes/sana-biran
This vegetarian recipe made with spiced chick peas and boiled eggs is typically served during Ramadan
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Feeds
10
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Ready in
40 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 16g
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Ingredients
- 2 tbsp ghee or butter
- 2 tbsp Co-op vegetable oil
- 2 bay leaves
- 2 large onions, thinly sliced
- 3cm ginger, grated
- 2 garlic cloves, crushed
- 4 green chillies, halved and deseeded
- ½ tsp turmeric
- 1½ tsp curry powder
- 1 large white potato, peeled and cubed
- 2 x 400g cans Co-op chick peas, drained and rinsed
- Coriander, chopped, to garnish
- 5 Co-op British free range eggs, hard-boiled and halved
- Flatbreads and lemon wedges to serve (optional)
Method
- In a large nonstick pan, heat the ghee (or butter) and oil
- Add the bay leaves, onion, ginger, garlic and chilli
- Season, then cover and cook for 5-8 mins, until the onion is soft
- Stir in the turmeric and curry powder, then fry uncovered for a few minutes
- Pour in ½ cup of water, then add the potato
- Cover and cook for 5 mins
- Tip in the chick peas, then reduce the heat
- Cover and cook for 10-15 mins, stirring occasionally, until the potato is tender
- Season, then garnish with the coriander
- Serve with the boiled eggs, plus flatbreads and lemon wedges if ablon the side, if you like
