Chickpeas are beans of legume plant. They vary in colour. They are green when raw and turn into brown when dried. Packed with nutrition and high in proteins. Due to its rich source of vitamins, they make a healthy diet. It can be cooked in several ways with lot of spices or simply boiled and used in salads. When sprouted, they are low in calories and make a great energy food. Soaking it in water for 8 hours or overnight helps to speed up the cooking process.
This recipe is an easy peasy dry preparation, garnished with fried curry leaves, coriander leaves or parsley.
Prep time : 10mins, Cooking time : 10mins, Cuisine : Indian
recipe source : my own
½ c black chickpeas
1 onion chopped finely
2 green chillies chopped finely
2 garlic cloves chopped finely
½” inch ginger chopped finely
½ tsp chilli powder/paprika
½ tsp coriander powder (optional)
¼ tsp turmeric powder
1 tsp crushed pepper
¼ tsp garam masala
½ tbspn curd lightly beaten
1 ½ tbspn Oil (coconut oil is best suited for this dish)
Salt to taste
Sugar a pinch (purely optional)
Soak black chickpeas for 8 hours or preferably overnight. Pressure cook the soaked chickpeas with sufficient water (i.e., the level of water should be just above the chickpeas level – do not add too much water) and salt for 12 minutes. If you are doing it in a vessel, boil in water and cook till soft and tender; this method takes longer duration around 40 minutes or so.
Take a pan, tip in 1 tblspn oil and when it becomes hot, lower down heat and add into it finely chopped onions, green chillies, garlic and ginger. Saute till the onions turn slightly brown in colour. Add turmeric powder, chilli powder, coriander powder and crushed pepper. You can sprinkle little water or the left over water of the cooked chickpeas. Do not burn the masalas. Stir occasionally till oil releases out from the mixture. Now, add the beaten curd. Mix well.
Into this, add cooked black chickpeas. Simmer. Finally, add garam masala, pinch of sugar and adjust salt and spices, as needed. Drizzle little coconut oil on the top.
Switch off heat. Garnish. Serve with hot steamed rice or rotis.