Black Chickpea Stew

Name: Black Chickpea Stew
Ingredients: 1 cup black chickpeas, known as kala chana; 1 cup onions, finely chopped; 1 tablespoon garlic, minced; 1 tablespoon ginger, minced; 1 cup tomatoes, chopped; a small handful of coriander leaves, chopped; 2 tablespoons oil; Dry Spices:; 2 teaspoons Coriander powder; 1 teaspoon cumin powder; 1/2 teaspoon turmeric; 1/2 teaspoon dry mango powder, called amchur; 1/2 teaspoon garam masala; 1/2 teaspoon cayenne pepper powder, optional; 1 bay leaf; salt to taste

16 ingredients

4 steps

Ingredients

1 cup black chickpeas, known as kala chana
1 cup onions, finely chopped
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 cup tomatoes, chopped
a small handful of coriander leaves, chopped
2 tablespoons oil
Dry Spices:
2 teaspoons Coriander powder
1 teaspoon cumin powder
1/2 teaspoon turmeric
1/2 teaspoon dry mango powder, called amchur
1/2 teaspoon garam masala
1/2 teaspoon cayenne pepper powder, optional
1 bay leaf
salt to taste

Directions

1

Soak the black chickpeas (kala chana) overnight (6-12 hours). Discard the water, and place in the pressure cooker. Fill with water that is a 1/2 inch above the chana. Cook until soft. Usually 4 whistles on medium heat work or 2 whistles on medium heat, combined with 15-20 minutes of cooking thereafter on low heat. Set the cooker aside and allow steam to escape. Drain the chickpeas and save the liquid for cooking.
2

Next, heat the oil in a large saucepan on medium heat. Add the onions first with the bay leaf, and cook until golden-brown, stirring frequently. Next, add the chopped ginger and garlic and fry for a few minutes, taking care that the ginger and garlic don't burn.
3

Add the chopped tomatoes along with all the dry spices. Mix well and cook until the oil floats on top, stirring frequently. This takes a while.
4

Add the boiled chana, some of the reserved liquid, and the chopped coriander. Simmer on low heat for 10-15 minutes. Serve hot with rice or Indian bread.