The humble BLACK chickpea, (available to buy in our café) a super stable ingredient. Busting with lots of vitamins and minerals, it has a delicious nutty, creamy flavour.
I tend to soak them overnight in clean water and cook it in the pressure cooker the next day. Here’s a quick recipe. (if using a pressure cooker, follow the manufactures instructions and settings).
250g black chickpeas washed and soaked overnight.
1 large onion finely chopped.
2 large fresh tomatoes finely chopped.
1 tbsp finely chopped garlic/paste.
1 tbsp finely chopped ginger/paste.
½ tsp turmeric.
1/2tsp coriander powder
1 1/2tsp cumin seeds.
2 bay leaves.
1 tsp garam masala.
3 tbsp oil/ghee.
2 cups of water.
1 large hand full of freshly chopped coriander.
Start by heating a heavy based pan with the oil, when ready add the cumin seeds and bay leaf, cook for a few seconds just until they start to splatter on a medium heat.
Add onions, garlic and ginger. Cook for a couple of minutes on a low heat until they become translucent and start to turn slightly brown.
Add tomatoes, cook for a further couple of minutes with the lid on. Once the tomatoes have softened and the oil has come to the surface, add the turmeric and coriander powder. Give it a good mix and cook on a low flame for about 1-2 minutes with the lid on.
Add the chickpeas, salt to taste and water. Bring to the boil then quickly turn down the heat to a light simmer. If you find Cook with the lid on until the chickpeas are completely cooked. If you find the liquid is evaporating too quickly, add some more hot water and turn the heat down lower.
Once the chickpeas have completely cooked through, add the garam masala and fresh coriander, give one last mix and leave it to rest for a couple of minutes before serving.