KALA CHANNA (BLACK CHICKPEAS)

Kala Channa (Black Chickpeas) image

Provided by Asma Khan

Yield Serves 4

Number Of Ingredients 13

1⅓ cups (240g) dried black chickpeas
2 dried red chiles
1 tsp. cumin seeds
4 Tbsp. vegetable oil
4 oz. (120g) white onion, thinly sliced
6 garlic cloves, crushed
2 Tbsp. grated fresh ginger
1 green chile, cut in half
1 Tbsp. ground coriander
1 tsp. chile powder
2 Tbsp. tomato paste
1½ Tbsp. salt
½ tsp. garam masala

Steps:

Wash the chickpeas under cold running water. Put them in a large bowl, cover with cold water, and leave to soak for at least 6 hours or preferably overnight. The chickpeas will double in volume so ensure you use a suitable bowl and add at least 6⅓ cups (1.5 liters) water.
Drain the chickpeas and put them in a pot, cover with fresh water, and bring to a boil. Add the dried red chiles, cover, and simmer for 1-1½ hours. Check after 1 hour-the chickpeas should be firm but soft inside (the outside will not soften). If the inside is still hard, continue to simmer until the chickpeas have a creamy consistency inside. Drain and set aside.
Meanwhile, dry roast the cumin seeds in a heavy-based pan over low heat, stirring until they turn a few shades darker. Tip them onto a plate and leave to cool. Grind to a powder, using a spice grinder or a mortar and pestle.
Heat the oil in a large pot over medium-high heat. Add the onion and fry for about 15 minutes until rich and brown. Add the garlic, ginger, and green chile and stir for a minute, then add the ground roasted cumin, coriander, and chile powder, followed by the tomato paste.
Add a generous 2 cups (500 ml) warm water and return the chickpeas and red chiles to the pot with the salt. Keep the liquid at a slow rolling boil until it has reduced to a thick clingy sauce. Add the garam masala and continue to cook until the oil comes to the surface and the chickpeas are glistening. Taste and adjust the seasoning before serving.