Likely you’re more familiar with the white chickpea also known as the garbanzo bean. But, once you start cooking with this smaller, meatier tasting chickpea, you’ll see why it commands so much respect in North Indian cuisine. It’s higher in protein and fiber and lower in fat than its white counterpart.
Soak one cup of black chickpeas overnight, drain, and add to a pot with 6 cups of water, some grated ginger and garlic, and a chopped onion and tomato. Add garam masala, cumin, coriander, turmeric, and red chile powders to taste along with salt. Bring mixture to a boil, turn heat to medium-low and simmer partially covered 45 minutes. Serve over basmati rice for a deliciously simple curry.
Kala Chana with Punjabi Masala