Cooking made easy
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and
ScrummyChef will instantly come up with a new recipe just for you.

Spicy Pakistani Black Chickpeas

4.8
Save
Rate
Tap to rate
PREP TIME
20 min
COOKING TIME
185 min
TOTAL TIME
685 min
SERVINGS
4 servings
Lunch Dinner Indian Pakistani
Spicy Pakistani Black Chickpeas
Ingredients
  • 1 1/2 cups dry black garbanzo beans (kala channa)
  • 3 cups water
  • 2 tomatoes, finely chopped
  • 1 onion, finely chopped
  • 4 dried red chile peppers
  • 1 jalapeno pepper, finely chopped
  • 3 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground red chile pepper
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon finely chopped onion
Instructions
1
Begin by submerging the garbanzo beans in a substantial amount of water, ensuring that they are completely covered. Allow them to soak for an extended period, ranging from 8 hours to overnight.
2
Subsequently, thoroughly rinse and drain the garbanzo beans to remove any excess moisture.
3
Next, combine the soaked garbanzo beans with 3 cups of water, along with diced tomatoes, a finely chopped onion, dried red chile peppers, jalapeño pepper, oil, salt, turmeric, and ground red chile pepper in a large cooking vessel.
4
Place the pot over medium-high heat, and bring the mixture to a rolling boil. Once boiling, reduce the heat to a lower setting and continue cooking until the garbanzo beans have achieved tenderness, typically taking 3 to 4 hours.
5
Throughout the cooking process, periodically add water as necessary to maintain a consistent level of liquid at the bottom of the pot, approximately 1 inch deep.
6
Finally, garnish your dish with a sprinkle of cilantro and a dollop of finely chopped onion to complete the presentation.