Name: Kala Channa (Black Chickpeas)
Yield: Serves 4
Ingredients: 1⅓ cups (240g) dried black chickpeas; 2 dried red chiles; 1 tsp. cumin seeds; 4 Tbsp. vegetable oil; 4 oz. (120g) white onion, thinly sliced; 6 garlic cloves, crushed; 2 Tbsp. grated fresh ginger; 1 green chile, cut in half; 1 Tbsp. ground coriander; 1 tsp. chile powder; 2 Tbsp. tomato paste; 1½ Tbsp. salt; ½ tsp. garam masala

Photo by Laura Edwards

Black chickpeas have a wonderful nutty flavor. More dense than white chickpeas, they’re packed with protein and soluble fiber. In the eastern Indian state of Bihar, they are a popular source of nourishment for daily wagers who work long, grueling hours. In many households observing Ramadan, they are eaten at sunset when the fast ends. Kala channa stirs strong memories of Ramadan for me. My first Ramadan after leaving India was in Cambridge; I went to the Pakistani store to ask if they had this chickpea. They didn’t, but the shopkeeper told me to wait and came back with two pomegranates from the back of his shop and gave them to me. He said nothing. He did not need to. He probably saw the disappointment in my eyes and wanted to give me something. He came out to watch me cycle away and waved until he could no longer see me.

This recipe was excerpted from 'Ammu' by Asma Khan. Buy the full book on Amazon. This book was selected as one of the best cookbooks of 2022.

Recipe information

Yield
Serves 4

Ingredients

1⅓ cups (240g) dried black chickpeas

2 dried red chiles

1 tsp. cumin seeds

4 Tbsp. vegetable oil

4 oz. (120g) white onion, thinly sliced

6 garlic cloves, crushed

2 Tbsp. grated fresh ginger

1 green chile, cut in half

1 Tbsp. ground coriander

1 tsp. chile powder

2 Tbsp. tomato paste

1½ Tbsp. salt

½ tsp. garam masala

Preparation

Step 1
Wash the chickpeas under cold running water. Put them in a large bowl, cover with cold water, and leave to soak for at least 6 hours or preferably overnight. The chickpeas will double in volume so ensure you use a suitable bowl and add at least 6⅓ cups (1.5 liters) water.
Step 2
Drain the chickpeas and put them in a pot, cover with fresh water, and bring to a boil. Add the dried red chiles, cover, and simmer for 1–1½ hours. Check after 1 hour—the chickpeas should be firm but soft inside (the outside will not soften). If the inside is still hard, continue to simmer until the chickpeas have a creamy consistency inside. Drain and set aside.
Step 3
Meanwhile, dry roast the cumin seeds in a heavy-based pan over low heat, stirring until they turn a few shades darker. Tip them onto a plate and leave to cool. Grind to a powder, using a spice grinder or a mortar and pestle.
Step 4
Heat the oil in a large pot over medium–high heat. Add the onion and fry for about 15 minutes until rich and brown. Add the garlic, ginger, and green chile and stir for a minute, then add the ground roasted cumin, coriander, and chile powder, followed by the tomato paste.
Step 5
Add a generous 2 cups (500 ml) warm water and return the chickpeas and red chiles to the pot with the salt. Keep the liquid at a slow rolling boil until it has reduced to a thick clingy sauce. Add the garam masala and continue to cook until the oil comes to the surface and the chickpeas are glistening. Taste and adjust the seasoning before serving.