I recently discovered Black Chickpeas, they are smaller, denser and a little nuttier than the garbanzo bean and I REALLY like them; will definitely be using them in future recipes.
Chickpeas are a favourite around our house, they are a healthy source of zinc, foliate and protein, very high dietary fiber, a healthy source of carbohydrates and low in fat. They are also a good choice for persons with insulin sensitivity or diabetes.
This is a very simple curry recipe adapted from from Vij’s cookbook. I found all the spices (I didn’t already have), as well as a huge $6 bag of the chickpeas at Save-On-Foods so, clearly not tough finds. I soaked and cooked my chickpeas (as I do with all my beans) with a strip of Kombu Sea Weed to help break up the gaseous fiber.
2 cups dried Black Chickpeas (or garbanzo beans if you prefer)
1 strip dried Kombu Sea Weed *optional
1/2 cup Ghee (or 1/4 cup Butter and 1/4 cup Grape Seed Oil)
1 1/2 tablespoon Cumin Seeds
2 medium Onions, chopped
2 tablespoons Garlic, finely chopped
1 large juicy Tomato, finely chopped (or about 1 cup of canned, diced tomatoes)
1 large Jalapeno Pepper, finely chopped
1 tablespoon Garam Masala
1/2 tablespoon Mango Powder
1 teaspoon Turmeric
1 teaspoon Ground Fenugreek Seeds
1 teaspoon Sea Salt
1/2 teaspoon Cayenne Pepper
1 1/2 cups Water (reserved from cooking chickpeas)
1/2 cup fresh Cilantro, chopped
Soak chickpeas overnight with a strip of Kombu Sea Weed.
Boil soaked, drained chickpeas in 9 cups of salted water (with kombu) then reduce to a simmer and cook for 45 minutes.
Drain but reserve 1 1/2 cups of cooking liquid for later use.
Meanwhile, in a separate large pot, heat ghee (or butter/oil) on medium high for 1 minute.
Add cumin seeds and allow them to sizzle for about 30 seconds.
Add onions and cook until golden brown, approximately 10 minutes.
Add garlic and saute 2-3 minutes.
Stir in tomatoes, jalapeno pepper, garam masala, mango powder, turmeric, fenugreek, sea salt and cayenne. Reduce heat to medium and cook until oil glistens on top, approximately 5 minutes being careful not to burn!.
Stir in reserved water and drained chickpeas and bring to a boil on medium-high heat.
Reduce to low and simmer for 15 minutes or until thickened.
Stir in cilantro and serve!