Kala chana curry is a very simple Indian curry. The brown chickpeas are a little firmer and a little tastier than the white/yellow chickpeas we are used to in the UK. This recipe has loads of flavour and loads of fibre.
Yield: 6 servings
This recipe does need some advance preparation. You'll need to soak the chickpeas in the morning so that they're ready when you want to cook in the evening.
Since brown chickpea curry has so much fibre in it and demands determined chewing, it's best to enjoy a small bowl of it, perhaps with some rice and another curry.
One variation on this is to add de-skinned and de-seeded diced tomato at the same time as the chickpeas. It makes it a little sweeter and changes the flavour quite a bit. If you love the taste of chickpeas, this recipe doesn't need tomatoes. Some also prefer it hotter, this recipe is quite mild, so some people may wish to put in more fresh chilli at the start or adjust with powder at the end.
It's really important that you only add the salt towards the end as directed, otherwise it can stop the chickpeas from softening properly.
|Per 100g||Serving (199g)|
|of which saturates||0.55g||1.1g|
|of which sugars||3.2g||6.4g|
Values are based on nutritional values of the ingredients, it doesn't allow for evaporation losses or changes caused by cooking. Figures are estimates only.