Black Chick Pea Stew
My Uncle recently told me that when he is was a boy at a School in Punjab that they would have posters up saying "If you don't eat meat or fish then make sure you include Kala chana in your diet". Kala chana or Black Chickpeas are very high in protein among having numerous other health benefits from aiding weight loss to healthy hair.
This recipe cooks the black chick peas like a stew in a thin gravy (Thurry), Similar to how some classic Punjabi meat dishes are cooked. While it also rivals meat dishes in regards to amount of protein (approx 15g per cup) it also has a similar taste to these meat stew dishes. It's almost intoxicating in it's richness.
In part the rich taste comes from the use Fenugreek seeds, the long cooking duration gives ample time for it's unique bitter sweet flavours to be immersed into the sauce.
This dish can be great for people who are are looking meat alternatives whether it be from nutritious perspective or taste. But also it stands up in it's own right and if you don't mind the preparation time then you will be wholly rewarded.
Ingredients
- 500 grams Black Chick peas
- 2 litres Water
- 1 tsp Cumin seeds
- 2 Onions Finely chopped
- 1 tsp Fenugreek seeds
- 4 cloves Garlic Grated or finely chopped
- 3 tbsp Butter
- 1/2 tbsp Salt
- 2 Green chillies
- 125 grams Tomato puree
- 40 grams Ginger Grated or very finely shopped
- 1 1/4 tsp Ground turmeric
- 900 ml Water
- 2 Potatoes Medium size, Cut into 1&1/2 inch chunks
- 1 1/2 tsp Garam masala
Instructions
Soak and prepare the Chickpeas
- Clean the chickpeas in a siv and pick out any dirts or stone.
- Add the chickpeas and the water into a deep pan. Cover with a lid and then let it rest overnight.
- Soak overnight for at least 12 hours.
- The next day, simmer the Chickpeas for two hours.
Prepare the paste (Tadka)
- In a deep pan. Add the Butter/Ghee into a pan and bring to a sizzle on a medium heat.
- Add the Fenugreek seeds and Cumin seeds, when they start to cackle add the garlic.
- When the garlic starts to soften or to brown, add the onions followed by the salt.
- Heat on a low-medium heat.
- When the onions have started to brown, add the chillies.
- After a few minutes add the tomatoes, quickly followed by the the ginger and the turmeric.
Cook the Chickpeas
- With a large Siv, separate the water from the chickpeas. Keep the water on standby.
- Add the chickpeas to the paste. Cook for about 5 minutes, stirring regularly.
- Add the previously separated water back into the chickpeas and paste mix.
- Add the additional water.
- Now simmer for at least another 1/2 hour, you will notice the sauce starting to get thicker.
- Cook for longer if you prefer the consistency to be thicker.
- Add the gharam masala and stir it in.
- Add the potatoes and cover the deep pan.
- Cook for another 20 minutes until the potatoes have become soft enough to eat.
- Garnish with the fresh Coriander.