Brown chickpea curry (kala chana masala)
Kala chana (brown chickpeas) are the earthier cousin of regular chickpeas (garbanzo beans). These darker chickpeas are also more toothsome than white chickpeas, and they have a thick skin that keep them intact during cooking. This curry is sure to surprise your tastebuds, and I suggest to pair it with a smoother, creamier vegetable curry (e.g. vegetable korma) and yellow rice.
Recipe inspired from Vegan Richa's Indian Kitchen Cookbook.
Ingredients
- 2 tsp canola oil (9g)
- 1/2 tsp cumin seeds
- 1/8 tsp asafetida
- 40g chopped red onion
- 15g chickpea flour
- 4 cloves garlic, crushed (12g)
- 1 tsp ginger paste
- 3/4 tsp turmeric
- 1/4 tsp cayenne pepper
- 1 tbsp ground coriander
- 1 tsp garam masala
- 1 tsp salt
- 200g brown chickpeas
- 180g fresh or canned tomatoes
Instructions
- Soak the brown chickpeas for > 8h, or overnight. Boil, drain, and reserve.
- Heat up oil in a pan over medium heat.
- Fry onion for a few minutes to tenderise it.
- Add garlic and ginger, and cook for ~ 2 min, stirring constantly until garlic no longer smells raw.
- Add spices (except garam masala) as well as chickpea flour, and stir well.
- Add tomatoes, water, reduce heat, cover with a lid and let everything cook through.
- Add cooked chickpeas and garam masala to the curry, stir, let it sit for a bit to let flavours infuse, and serve with a creamy curry with rice.
Nutritional information
Kcal Protein Carbs Fat 907 52g (23%) 127g (56%) 22g (21%)