Chickpeas, or garbanzo beans, are at the heart of this classic Indian dish. This recipe uses our versatile Black (Desi) Garbanzo Beans, whole Serrano Chiles and a combination of traditional spices to create this satisfyingly spicy dish.
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Ingredients
Makes 6 servings
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1 Pound Black Chickpeas
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Water
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1 Tablespoon Olive Oil
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2 Tablespoons Red Onion, chopped
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2 Whole Serrano Chiles, stemmed and finely chopped
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1 Teaspoon Fresh Ginger, minced
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1 Teaspoon Minced Fresh Garlic
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1 Teaspoon Ground Cumin
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1 Teaspoon Ground Coriander
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1 (28 Oz.) Can Whole Tomatoes In Juices, broken into small pieces
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1 Teaspoon Kosher Sea Salt Flakes
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1/2 Teaspoon Ground Turmeric
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2 Teaspoons Fresh Cilantro, chopped
Directions
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Cover beans with cold water and soak overnight.
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Drain beans and transfer to large stock pot. Add 1 gallon fresh water (enough to cover soaked beans by a few inches). Bring to a boil over high heat then reduce heat to medium-low and simmer until chickpeas are soft and tender, about 1 to 1-1/2 hours. Drain and set aside.
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Heat oil in large skillet over medium-high heat. Add onions and cook until translucent.
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Add chiles, ginger and garlic, and cook for an additional 3 minutes. Add cumin and coriander, and cook until fragrant, about 1 minute.
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Add tomatoes, and cook until liquid is slightly reduced, about 5 minutes.
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Add drained beans and remaining ingredients; cook for 5 additional minutes. Serve.