Black Chickpeas Curry Recipe | Kala Chana Recipe | Vegan Chickpeas Curry Recipe

Here is a vegan, high protein curry recipe that my mother-in-law makes very often. Honestly, this is the best black chickpeas curry recipe I have ever tasted! She never uses canned black chickpeas for this recipe as they tend to be hard. BUT if you are are short for time and you have some tinned Black Chickpeas at hand, just be sure to cook them well after adding the spices!

Black Chickpeas Curry Recipe Serves 3-4 People

Cooking Time: 1 Hour (Approx)

INGREDIENTS

· 1 Cup / 185g Black Chickpeas/Kala Chana

(or 2 400g tins Black Chickpeas, drained & rinsed)

· 1 Large Onion Chopped

· 3-4 Tbspn Oil

· 2 Cloves

· 2 Cinnamon Sticks

· 1 Dry Red Chili

· 1 tspn Mustard Seeds

· 1 tspn Hing / Asafoetida

· 2 tspn Ginger-Garlic-Chili Paste

· ½ tspn Turmeric

· ½ tspn Red Chili Powder

· 1 tspn Salt

· ¼ cup Chopped Coriander

· ½ tsp Garam Masala

METHOD:

Soak chickpeas overnight in hot tap water.

In the morning, drain and rinse the chickpeas. Put this in a pressure cooker to boil for 25 mins or in Instant Pot for 30 minutes on high setting. The water level for boiling should be about 1cm above the level of the chickpeas.

Once it is done, remove ¼ cup of the boiled chickpeas with some broth and blend this until smooth. Keep aside.

If you are using tinned Black Chickpeas, drain them and then rinse them well. Take a handful of the Chickpeas, add some water and grind them up. Keep aside for cooking.

Heat oil.

Add cloves and cinnamon stick. Fry, then add red chili & mustard seeds. When mustard seeds pop, add hing.

Then add the onions. Fry until brown.

Add the chopped coriander, ginger-garlic-chili paste, turmeric, chili powder and salt. Fry for 2-3 minutes.

Then add the blended chickpeas. Let this fry for another 2-3 minutes.

Then add the remaining cooked chickpeas with the broth and stir.

Simmer for about 10 minutes. For tinned Black Chickpeas, just be sure to cook them on low long enough so that they are soft when pressed between your fingers.

Then garnish with garam masala and more chopped coriander if desired.

Please enjoy this curry with hot Roti or Puri!

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