Sadia Hussain

Black Chickpeas Recipe

Chickpeas are full of fiber and protein which make them an excellent food choice. They can be used whole or ground and can be eaten as a main or side dish.

Black chickpeas are not as common in Western cuisine as the chickpeas or garbanzo beans. They are not readily found canned either and need to be soaked and boiled.


I love their toothsome, nutty, earthy flavor and enjoy eating them warm or cold.


You must try this recipe, I really think you will love it!

Black Chickpeas Recipe

Sadia Hussain

SERVES

6

TOTAL TIME

30 Minutes

INGREDIENTS

  • 2 cups boiled chickpeas

  • 1 large onion, finely chopped

  • Cooking oil

  • 1 tomato, chopped

  • 1 teaspoon salt or to taste

  • 1/2 teaspoon red chili powder, or to taste

  • 1 teaspoon coriander powder

  • 1/2 cup thick tamarind pulp

  • A handful of fresh coriander, chopped

  • 2 green chilies, chopped

METHOD

  1. In a medium pot, heat oil and sauté onions until soft and translucent.

  2. Add tomatoes and cook on medium heat until pasty.

  3. Add salt, red chili powder, coriander and tamarind pulp. Cook for 10 minutes on medium heat.

  4. Add boiled chickpeas and taste in case you want to add more of anything.

  5. Take off heat and add fresh coriander and green chilies.

Tips and Bits

Add more tamarind pulp if you want a more sour taste.


This tastes great with some chaat masala (sold in Pakistani grocery stores) sprinkled on top.


Soak dry chickpeas overnight. They will be easier to cook the next morning.


I boil a big batch and freeze them in freezer bags.

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