Name: Black Chickpeas
Prep time: 20 min
Cook time: 30 min
Total time: 10 h 50 min
Yield: 1
Ingredients: 250 grams kaalay chanay/ black chickpeas, boiled; 200 grams water leftover from boiling chanay; 1 small, 50 grams onions- chopped; 1 small, 30 grams potatoes (optional)- small cubes; 1 teaspoon salt; 1 teaspoon red chili flakes; 1 teaspoon cumin seeds (zeera); 2 tablespoons oil/ ghee; Garnish - chopped coriander, onion, tomatoes, green chilies

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Ramadan is around the corner so I thought this is the perfect time to share some traditional and not-so-traditional recipes for Suhoor (early morning meal before sunrise to mark the start of fast or Roza) and Iftar (evening meal at sunset to mark the end of Roza). And what better recipe to start with than Black Chickpeas or more commonly known as ‘Kala Chana’ in Urdu, which is synonymous with Iftar in many households.

Kala chana served with garnish including chopped coriander, onion, tomatoes and green chili

Table Of Contents

Recipe at a Glance
Step by Step Process
FAQs
Serving Suggestions
Substitutions & Variations
Storage and Make Ahead

This is a typical Pakistani recipe from my Ammi which we grew up eating in every Ramadan and sometimes also as an evening snack in regular days. Its a simple recipe with minimal ingredients and is quite nutritious as black chickpeas are high in protein, fiber, and complex carbohydrates.

Recipe at a Glance

Ingredients for making Kala Chana- soaked chickpeas, boiled potatoes, chopped onion, cumin, red chili flakes, salt, oil

Kaalay Chanay/ Black Chickpeas– boiled

Vegetables– onions (chopped), potatoes (cubed & boiled)

Spices– Red chili flakes, cumin seeds, salt

Oil/ ghee

Garnish – chopped coriander, onion, tomatoes & green chilies

Step by Step Process

Soak & boil chickpeas.

Sauté cumin seeds, chopped onions and potatoes in oil.

Cumin splattering in hot oil in a pan for preparing black chickpeas/ kaalay channay

Potatoes, oil, cumin being cooked in a pan for making kala chana

Add boiled chickpeas, stir and cook on low heat for about 15-20 minutes until potatoes are tender.

Serve with garnish.

Black chickpeas/ kaalay channay served with garnish including chopped coriander, onion, tomatoes and green chili

FAQs

How do I know that chickpeas are cooked to perfection?

You need to cook the chickpeas until soft but holds shape. To check for doneness, press between thumb and index finger; you should be able to press them easily. They should be cooked to almost 95% so remaining 5% can be cooked second time around.

Can I replace black chickpeas with white/ regular chickpeas in this recipe?

Yes, you can make this recipe with regular/ white chickpeas. and compliment it with some lemon juice or chutney.

Are black chickpeas healthy?

Yes, black chickpeas are a rich source of protein, dietary fiber, complex carbs, vitamins, and minerals. They are particularly high in iron, folate, and magnesium, making them beneficial for overall health and energy production.

Serving Suggestions

You can serve kala chana in one large dish or in small individual servings.

Substitutions & Variations

If you are not a big fan of black chickpeas then you can make this recipe with regular/ white chickpeas. and compliment it with some lemon juice or chutney.

Storage and Make Ahead

The black chickpeas can be boiled and stored well in advance. Portion them in desired quantity in a box or ziplock and place in an air-tight container in freezer. Thaw overnight in fridge or over a counter for couple of hours.

Yield: 1 large bowl serving 8

Black Chickpeas

Black chickpeas recipe made with simple ingredients, packed with protein, fiber, and complex carbohydrates

Prep Time 20 minutes

Cook Time 30 minutes

Additional Time 10 hours

Total Time 10 hours 50 minutes

Ingredients

250 grams kaalay chanay/ black chickpeas, boiled
200 grams water leftover from boiling chanay
1 small, 50 grams onions- chopped
1 small, 30 grams potatoes (optional)- small cubes
1 teaspoon salt
1 teaspoon red chili flakes
1 teaspoon cumin seeds (zeera)
2 tablespoons oil/ ghee
Garnish - chopped coriander, onion, tomatoes, green chilies

Instructions

Heat oil/ ghee in a pot or wok.
Add cumin seeds and cook for a minute until it starts to splatter.
Add onion, saute for 1 minute until translucent.
Add potatoes, if using.
Add salt, chili flakes and chickpeas along with its water.
Stir and cook on low heat for about 25 minutes until potatoes are tender.
Dish out and garnish.

Notes

For boiling black chickpeas or kaalay chanay, soak them overnight or minimum 8 hours, with little baking soda and water that not only covers but way above because kalay chanay will expand when soaked. In the morning, drain the water, and boil them with fresh water in pressure cooker or instant pot until tender. Use enough water to not only boil but have some reserved water to cook.

Recipe Name

Black Chickpeas/ Kala Chana

Author Name

Nadia

Published On

2024-03-09

Preparation Time

20M

Cook Time

30M

Total Time

10H50M

Average Rating

Based on 2 Review(s)