RecipesVegetarian and Vegetables

Kala Chana: Bengal Black Chickpea Curry Recipe

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.

Dairy Free
Gluten Free
Vegan
Vegetarian
Kala Chana: Bengal Black Chickpea Curry Recipe
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Ingredients

For the recipe:
  • 3 tbsp Ghee or Coconut Oil
  • 300g Kala Chana (Dried Black Chickpeas)
  • 4 Potatoes, in 2 cm Cubes
  • 750ml Vegetable Stock
  • 1 Tsp Cumin Seeds
  • 1 Tbsp Swell's Ayurvedic Digestivo Spice Blend
  • 1 Onion, chopped into fine rings
  • 1 tomato, diced
  • 1 Tbsp Garlic Paste
  • 1 Tbsp Ginger Paste
  • 1 green Chilli, finely chopped
  • 8 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

01
Put the chickpeas in a bowl with the vegetable stock, soak overnight (or use a tin and drain).
02
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.
03
Add the spice blend, curry leaves, ground coriander, asafoetida & turmeric and cook out for 30 seconds.
04
Add the tomato, onion and garlic pastes, reduce the heat to medium and cook for 5 minutes until the tomato begins to cook down.
05
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.
06
Add the coconut cream, garam masala and season with salt to taste.
07
Transfer to serving dishes and garnish with coriander and chillies. Serve with roti or rice and raita or kachumber to freshen the palate.