Kala Channa Black Chickpeas
Recipe
Intro
Kala Channa, a dish packed full of fibre & protein and it’s one of your five a day! It’s also a very cheap dish to make and it can serve a family of 4-5 people.
I tend to use tinned chick peas just because it’s quicker to cook and great if you forgot to soak the chick peas the night before. I like to serve this dish with hot chapattis and with a cucumber and onion salad. But it also pairs well with boiled basmati rice.
You can now learn how to cook this cheap and yummy dish by following the step by step photos below.
Prep Time
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Cook Time
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Serving
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What you need
- 2 tins of black chick peas/kala channa
- 2 large onions thinly sliced
- 5 cloves garlic
- 1/2 inch ginger
- 1 green chilli
- 4 tomatoes
- 1/2 tbsp Kashmiri chilli powder
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp salt (adjust to taste)
- 1/2 tbsp cumin powder
- 1/2 tbsp coriander powder
- chopped coriander for garnishing
- 1/2 – 1 tsp garam masala
- 1/4 cup oil
Getting it done
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Step-1
Thinly sliced 2 onions
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Step-2
Add the onion to 1/4 cup of onion and fry for 4-5 mins until golden brown
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Step-3
Cursh 5 colves of garlic, 1/2 inch ginger and 1 green chili to make a paste.
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Step-4
Add the ginger, garlic and chilli paste to the onions, mix and fry 1-2 mins.
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Step-5
Cut 4 tomatoes in half and remove the cores. Add them to the onions and cook for 1-2 mins.
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Step-6
Add 100g of boiling water, cover and cook for 2-4 mins until tomatoes have softened.
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Step-7
Remove the lid and using your spoon remove the tomatoes skin and dicard.
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Step-8
Mash the tomatoes and cook for further 4-5 mins.
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Step-9
Add all spices.
1/2 tbs Kashmiri chilli powder
1/2 tbs Coriander powder
1 tbs cumin seed
1 tbs cumin powder
1 tbs salt
1 tbs turmeric powder -
Step-10
Mix & Cook for 5-7 mins. Add splashes of water to stop it from sticking and burning.
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Step-11
Drain & Wash 2 tins of black chickpeas.
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Step-12
Add the chickpeas, stir and cook for 7-10 mins. Keep adding splashes of water to stop it from sticking and burning.
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Step-13
Add approx. 600ml of boiling water. Cover and boil for 2-3 mins.
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Step-14
Garnish with chopped coriander and 1/2 tbs of garam masala.
Tips
- Served with hot chapatis and salad.
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