Black Chickpeas Curry (Kala Chana) is another healthy, vegetarian dish high in fiber and protein. If you like chickpeas (“Chana Masala”), you’ll enjoy this curry, too. These beans are firmer and they do not mush even when fully cooked. So the curry is a thin soup unlike the chowder-like texture of the Chana Masala. This is another recipe that is made simple with the Basic Curry Sauce.
Servings: 4
Ingredients
1 cup dry Black Garbanzo Beans
1 cup Basic Curry Sauce
1 tsp Garam Masala
1 tbsp Cilantro (finely chopped)
Preparation
Rinse the black chickpeas and soak them in a bowl filled with water at least 1 inch above the surface of the chickpeas. Soak overnight or for at least 8 hours. When you’re ready to cook the chickpeas, drain the water and set aside.
Cooking
There are two main steps for cooking this dish – to fully cook the chickpeas after soaking them overnight and to cook the Basic Curry Sauce and then mix them together. You can cook the chickpeas in a pressure cooker or by boiling. In a pressure cooker, you need to cook for at least 8-10 whistles. And, if you’re going to boil the chickpeas, you need to boil for at least 90 minutes on medium heat making sure that there is enough water in the pot the entire time.
Prepare the Basic Curry Sauce or if you already have some prepared then add it to the pan in a little hot oil. When the sauce is warmed up and the oil is oozing out, add the chickpeas. Mix well and cook for 3-5 minutes stirring continuously. Add 4 cups of hot water and continue boiling on medium heat for another 6-8 minutes and the Black Chickpeas should be ready. Be sure to check the chickpeas to make sure they are soft.
Garnish with finely chopped cilantro and sprinkle some Garam Masala. This dish is best enjoyed with boiled rice, but I also enjoy it just by itself.
Enjoy!
Related Recipes
Chickpeas (Chana Masala)
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