Craving a flavorful and satisfying vegetarian meal? Look no further than this Spicy Black Chickpea Curry! Bursting with aromatic spices and the earthy richness of black chickpeas, this recipe is a delightful explosion of taste in every bite. Imagine tender chickpeas simmered in a vibrant sauce, infused with the warmth of ginger, garlic, and a medley of warming spices. This curry is not only incredibly delicious but also a fantastic source of plant-based protein, making it a perfect weeknight dinner or a show-stopping addition to your next gathering.
Beyond its incredible taste, this recipe is surprisingly simple to prepare, even for novice cooks. The blend of spices creates a complex yet harmonious flavor profile that elevates this dish above the ordinary. Ready to embark on a culinary journey filled with vibrant flavors and satisfying textures? Let's dive into the step-by-step process and create this incredible Spicy Black Chickpea Curry together.
Tools Needed
- Pressure cooker
- Cooking pot
- Knife
- Cutting board
Ingredients
- Black chickpeas (kala chana): 1 cup (soaked overnight)
- Onions: 1 large, chopped
- Garlic: 4-5 cloves, crushed
- Ginger: 4 thick cloves, crushed
- Tomatoes: 3, chopped
- Potatoes: Amount needed for frying, chopped
- Ghee or oil: null
- Turmeric powder: 1 teaspoon
- Dried coriander powder: 1 teaspoon
- Red chili powder: null (to taste)
- Green chilies: null (to taste)
- Salt: 2 teaspoons (or to taste)
- Dry mango powder (amchur): null (optional)
- Garam masala: null (optional)
- Cumin seeds: null
- Water: null
Step-by-Step Instructions
Step 1. Sauté Aromatics and Cook Chickpeas
- Heat ghee or oil in a pressure cooker. Add chopped onions and sauté until golden brown .
- Add crushed garlic and ginger paste and fry for a while .
- Add chopped tomatoes, turmeric powder, dried coriander powder, and red chili powder. Cook until tomatoes soften .
- Add soaked black chickpeas and mix well .
- Add water and pressure cook for 40 minutes .
- Once the chickpeas are cooked, mash them slightly with a ladle .
Step 2. Prepare the Potatoes
- While chickpeas are cooking, fry potatoes until about 75% cooked .
- Add onions to the potatoes and continue frying until onions are lightly browned and potatoes are almost fully cooked .
- Add dry coriander, salt, turmeric, red chili powder, and dry mango powder (optional) to the potatoes and onions and mix well .
Step 3. Combine and Simmer
- Add the fried potatoes and onions to the chickpeas, along with garam masala (optional) and coriander leaves .
- Simmer for a few minutes until heated through .
Step 4. Serve
- Serve hot with rice .
Read more: Easy Beef Stew Recipe: Delicious & Simple Indian-Spiced Stew
Tips
- Soaking the black chickpeas overnight is crucial for faster cooking and better texture .
- Adjust the amount of spices to your preference .
- Don't overcook the onions; keep them slightly crunchy .
Nutrition
- Calories: approximately 600-700
- Fat: 15-25g
- Carbs: 90-110g
- Protein: 25-30g
FAQs
1. Can I use canned black chickpeas instead of dried?
Absolutely! Canned black chickpeas are a great time-saver. Just make sure to rinse them well before adding them to the recipe.
2. What if I don't have all the spices listed?
Don't worry! You can adjust the spices to what you have on hand. The core flavors are cumin, coriander, and turmeric, so try to include those at minimum.
3. How can I make this recipe spicier?
Add more chili powder or a few finely chopped green chilies to increase the heat. You can also use a spicier variety of chili powder.
This hearty and flavorful Black Chickpea, Potato, and Onion curry is a satisfying meal perfect for any time of year. Enjoy the rich blend of spices and textures, knowing you've created a delicious and nutritious dish. So go ahead, give this recipe a try and savor the taste of India in your own kitchen!