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A simple and savory North Indian dish of black chickpeas tossed in aromatic spices. This protein-packed recipe is naturally vegan, gluten-free, and often enjoyed during festivals like Navratri.
For 4 servings
Soak and Cook the Chickpeas
Prepare the Spice Masala
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A simple and savory North Indian dish of black chickpeas tossed in aromatic spices. This protein-packed recipe is naturally vegan, gluten-free, and often enjoyed during festivals like Navratri.
This north_indian recipe takes 40 minutes to prepare and yields 4 servings. At 298.71 calories per serving with 13.17g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Combine and Finish
For a Punjabi-style masala, sauté one finely chopped onion until golden brown after adding the cumin seeds. Then add one pureed tomato and cook until the oil separates before adding the powdered spices.
Add 1-2 boiled and cubed potatoes along with the cooked chickpeas for a more filling and hearty dish.
For a South Indian twist, add 2-3 tablespoons of freshly grated coconut towards the end of the cooking process.
Increase the number of green chilies or add a pinch of black pepper powder along with the garam masala for extra heat.
Black chickpeas are a fantastic source of protein, which is essential for muscle repair, building tissues, and overall body function, making this dish great for vegetarians and vegans.
The high fiber content aids in digestion, prevents constipation, helps regulate blood sugar levels, and promotes a feeling of fullness, which can assist in weight management.
This dish is rich in iron, a mineral crucial for forming hemoglobin, which transports oxygen in the blood. Adequate iron intake helps prevent anemia and boosts energy levels.
The combination of fiber, potassium, and low saturated fat in black chickpeas helps in managing cholesterol levels and maintaining healthy blood pressure, contributing to cardiovascular wellness.
A single serving of this Dry Black Chickpeas recipe (approximately 1 cup or 245g) contains around 300-350 calories, primarily from the complex carbohydrates and protein in the chickpeas and the oil used for cooking.
Yes, it is very healthy. Black chickpeas are an excellent source of plant-based protein, dietary fiber, iron, and manganese. This dish is low in fat, naturally gluten-free, and helps in managing blood sugar levels and promoting digestive health.
Yes, you can. After soaking, cook the chickpeas in a large pot with plenty of water. Bring to a boil, then reduce the heat, cover, and simmer for about 1.5 to 2 hours, or until they are tender. This method takes significantly longer.
For a quick soak, rinse the chickpeas and place them in a large pot. Cover with a few inches of water, bring to a rolling boil, and cook for 5 minutes. Turn off the heat, cover the pot, and let them sit for 1-2 hours. Then, proceed with the recipe, though you may need to increase the pressure cooking time slightly.
Store any leftover Dry Black Chickpeas in an airtight container in the refrigerator for up to 3-4 days. The flavors tend to deepen overnight, making it taste even better the next day. Reheat in a pan or microwave before serving.
Yes, you can use canned black chickpeas for a quicker version. Be sure to rinse them thoroughly to remove excess sodium. Skip the pressure cooking step (Step 1) entirely and proceed directly to making the masala. You won't have reserved chickpea water, so just use plain water for the masala.