Ingredients

3 tbsp

Ghee or Coconut Oil

300g

Kala Chana (Dried Black Chickpeas)

Potatoes, in 2 cm Cubes

750ml

Vegetable Stock

1 Tsp

Cumin Seeds

1 Tbsp

Swell's Ayurvedic Digestivo Spice Blend

Onion, chopped into fine rings

tomato, diced

1 Tbsp

Garlic Paste

1 Tbsp

Ginger Paste

green Chilli, finely chopped

Dried Curry Leaves

½ Tsp

Ground Turmeric

1 Tsp

Ground Coriander

1/2 tsp

Asafoetida

1 Tbsp

Garam Masala

2 Tbsp

Coconut Cream

Salt to season

Coriander Leaves and Red Chilli slices to garnish

This Bengali black chickpea recipe comes from the lovely Gourmet Glow, showcasing Swell Digestivo, the spice blend that Steenbergs developed with Susie of Gourmet Glow.

Method

Put the chickpeas in a bowl with the vegetable stock, soak overnight (or use a tin and drain).
Heat the ghee in a pan and cook the onions on a medium heat for 10 minutes until sweet and translucent. Add the cumin seeds, increase the heat and wait to hear them crackle.
Add the spice blend, curry leaves, ground coriander, asafoetida & turmeric and cook out for 30 seconds.
Add the tomato, onion and garlic pastes, reduce the heat to medium and cook for 5 minutes until the tomato begins to cook down.
Add the soaked chickpeas and their stock and stir to combine. Transfer to a pressure cooker and cook on high pressure for 30 minutes. Alternatively bring to a simmer on the hob and simmer for 1-1.5 hours until the chickpeas are tender. Stir vigorously to break down some of the potato.
Add the coconut cream, garam masala and season with salt to taste.
Transfer to serving dishes and garnish with coriander and chillies. Serve with roti or rice and raita or kachumber to freshen the palate.