Black Chickpea Stew Recipe

Name: Black Chickpea Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup black chickpeas, known as kala chana; 1 cup onions, finely chopped; 1 tablespoon garlic, minced; 1 tablespoon ginger, minced; 1 cup tomatoes, chopped; a small handful of coriander leaves, chopped; 2 tablespoons oil; Dry Spices:; 2 teaspoons Coriander powder; 1 teaspoon cumin powder; 1/2 teaspoon turmeric; 1/2 teaspoon dry mango powder, called amchur; 1/2 teaspoon garam masala; 1/2 teaspoon cayenne pepper powder, optional; 1 bay leaf; salt to taste

Servings: persons

1 cup black chickpeas, known as kala chana
1 cup onions, finely chopped
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 cup tomatoes, chopped
a small handful of coriander leaves, chopped
2 tablespoons oil
Dry Spices:
2 teaspoons Coriander powder
1 teaspoon cumin powder
1/2 teaspoon turmeric
1/2 teaspoon dry mango powder, called amchur
1/2 teaspoon garam masala
1/2 teaspoon cayenne pepper powder, optional
1 bay leaf
salt to taste

1
Soak the black chickpeas (kala chana) overnight (6-12 hours). Discard the water, and place in the pressure cooker. Fill with water that is a 1/2 inch above the chana. Cook until soft. Usually 4 whistles on medium heat work or 2 whistles on medium heat, combined with 15-20 minutes of cooking thereafter on low heat. Set the cooker aside and allow steam to escape. Drain the chickpeas and save the liquid for cooking.
2
Next, heat the oil in a large saucepan on medium heat. Add the onions first with the bay leaf, and cook until golden-brown, stirring frequently. Next, add the chopped ginger and garlic and fry for a few minutes, taking care that the ginger and garlic don't burn.
3
Add the chopped tomatoes along with all the dry spices. Mix well and cook until the oil floats on top, stirring frequently. This takes a while.
4
Add the boiled chana, some of the reserved liquid, and the chopped coriander. Simmer on low heat for 10-15 minutes. Serve hot with rice or Indian bread.

199

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup black chickpeas, known as kala chana, 1 cup onions, finely chopped, 1 tablespoon garlic, minced, 1 tablespoon ginger, minced, and more.

Yes, Black Chickpea Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Black Chickpea Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions