Legume Love Affair - black chickpeas curry

The Chickpea belongs to legume family. Legume refers to the seeds of certain plants, a simple dry fruit which are low-fat, low-cholesterol substitute for meat. Chickpeas are high in protein and are one of the earliest cultivated vegetables. 7,500-year-old remains have been found in the Middle East.

Believe it or not but in 1793 ground roast chickpeas were noted by a German writer as a coffee substitute in Europe and in the First World War they were grown for this in some areas of Germany. Chickpeas are still sometimes brewed instead of coffee. [wikipedia]

For me chickpeas reminds me of my school days when in third standard, my science teacher told us to grow a plant in the small pot as an assignment for learning the growth and parts of the plant. I used to take a small ice-cream plastic bowl to plant chickpeas seeds in it. India is the world leader in chickpea (bengal gram) production.

There are two main kinds of chickpea:

• Black Chickpeas (Desi / Kala Chana), which has small, darker seeds and a rough coat, cultivated mostly in the Indian subcontinent, Ethiopia, Mexico, and Iran.
• Kabuli Chana(Chole/garbanzo beans), which has lighter colored, larger seeds and a smoother coat, mainly grown in Southern Europe, Northern Africa, Afghanistan, and Chile, also introduced during the 18th century to the Indian subcontinent

Usually, people like eating the Black chickpeas (desi/kale chane) in breakfast or as some evening snack cooked which have a very basic recipe that is boiling them till soft and then in very little oil slightly sautéing those with fine chopped onion, some seasonings and mixed with a tint of lemon juice.

I prefer a step further, cooking black chickpeas (desi/kale chane) as in a Curry. When one does not have any green vegetables in stock, these legumes are the best and easiest options to cook in the earthy delicacy.

Ingredients of Black-Chickpeas Curry:

• Onion-1 (chopped medium size)
• Tomatos-2 (large size)
• Green chillies-2-3Nos (optional)
• Coriander Powder-1 tablespoon
• Red Chilies Powder-1 teaspoon
• Turmeric Powder- ½ teaspoon
• Cinnamon Stick-1/4 inch
• Black pepper-6-7Nos
• Cloves- 2-3 Nos.
• Salt- According to taste
• Ginger-1inch
• Garlic pods-6-8 Nos.
• Oil- 3tablespoon.

Making of  Black Chickpeas Curry:

• Wash and soak the black chickpeas (kale chane) in water for at least 6-10hours or overnight. Rinse the chickpeas and keep side.
• Dry roast the cinnamon stick and black pepper on the hot pan. Cool it and then crush to make them powder.
• Either take ginger-garlic paste directly or make one by crushing them together to form paste and mix the dry roasted cinnamon stick and black pepper powder.
• Fine chop the Onion and tomatoes.
• Take other dry spices like turmeric, salt, red chilies and coriander powder in the bowl and mix to make paste texture with water.
• Now, take a Pressure Cooker and heat oil in it.
• Then add the cloves and following it add tomatoes.
• Cook the tomatoes till glossy.
• Now add fine chopped onion and cook till the onion turns golden brown.
• Now add the ginger-garlic paste mixed with roasted cinnamon stick and black pepper powder.
• Cook for next 2 minutes. Then add the spices (coriander, chili, turmeric powder and salt) paste made.
• Mix all together well and cook until it turns golden color and leaves oil from the mixture.
• To avoid the spices sticking at the bottom add ½ cup of water.
• Now add the over-night soaked black-chickpeas into the vessel and mix it well with the spices.
• Keep the high flames keeping stirring and roasting the black-chickpeas with the spices for next 5-10 minutes.
• Now add chopped green chilies and 4-5 cups of water.
• Close the pressure cooker with the lid and cooking until 8-10 whistles.
• After all whistles done cover the vessel/cooker and let the smoke mixes well.
• Check the consistency, simmer till required consistency. Also check pressing one of the chickpeas have turned soft. Add more water if required and boil.
• Keep on rest for couple of minutes. Garnish with coriander leaves or fine shred of ginger.
• Serve hot. Enjoy with warm rice or chapatti/bread.
  

Note:

• You can boil the black-chickpeas separately until soft and also one can use the same water in which chickpeas boiled to make curry.
• One can also use ginger garlic paste.
• Paste of onion and tomato can be used.
• To enhance taste on can add the lemon-juice at the end before serving.
• Better to use the pressure cooker than a normal pan, as it saves time and fuel.
• The number of whistles in pressure cooker might differ. So if you are not sure then, after every 3-4 whistles open the pressure cooker and do check the chickpea have turned soft.To check, take one chickpea and press in between with fingers.
• This recipe is also dedicated to the wonderful competition "My Legume Love Affair14" hosted by Susan,"The Well-Seasoned Cook" Blog.