We move swiftly onto some Ramadan specials and for this episode of QUIZINE IN QUARANTINE, we take on a South Asian special – Kala Chana.
Chickpeas were one of the earliest cultivated legumes, and are used as key ingredient in many Quizine favourites, such as hummus and even ground into flour to make falafel!
The black chickpea or ‘Kala Chana’ is a rare variation that can be found mainly in the Indian sub-continent and pockets of Italy.
In general, the versatility of chickpeas and the breadth in ways it can be used make it all the better to experiment with!
INGREDIENTS (serves 4)
2 cans of Kala Chana (you can use the dry version, but you’ll need to soak them overnight!)
1 ½ onions (thin slices)
1 potato (diced)
½ red repper (diced)
¼ can chopped tomatoes
3 garlic cloves
1 green chilli
½ tbsp chilli flakes
2 tbsp cooking oil
1 tbsp turmeric powder
1 tbsp cumin powder
1 tbsp coriander powder
1 tbsp curry powder
1 tbsp chilli powder
Fresh coriander to garnish
Salt to taste
1. Pour your oil into the pan – turn up the heat.
2. Add your garlic and chilli flakes.
3. Once garlic has slightly coloured, add your onions and pepper.
4. Bring heat down to medium, and add 1/3 cup of water and let it simmer.
5. Add salt, turmeric, cumin, coriander, curry and chilli powder. Mix well and let that cook at the medium heat for around 5mins until spices have infused.
6. Add diced potatoes, place lid on and allow to cook for 10mins.
7. Once potatoes are somewhat cooked, add your chopped tomatoes and black chickpeas.
8. Throw in your green chilli too!
9. Add half a cup of water, mix well, place lid back on and allow to cook for a further 6-7minutes.
10. Garnish with coriander and enjoy!
See our video on this dish below!