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.
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...
Ingredients
| 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 |
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.
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