Kala Chana Ghugni (Brown Chickpea Curry)

Ingredients

• Chickpeas

  garbanzo beans, bengal gram, mature seeds, raw

  1 cup or 200g

• Olive oil

  Salad or cooking

  1g

• Cumin

  Spices, cumin seed

  ½ tsp, whole or 1g

• Bay

  Castella

  1g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Chili powder

  Spices

  ½ tsp or 1g

• Fresh cilantro

  Coriander leaves, raw

  1 tbsp or 1g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Onions

  Raw

  1 cup, sliced or 115g

• Ginger root

  Raw

  1 tbsp or 6g

• Salt

  Table

  ½ tsp or 3g

• Cilantro

  Latin - Melissa's

  ¼ cup or 4g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Lime juice

  Raw

  200g

• Green Chillies

  Fresh, Raw - Tesco

  1 chilli or 17g

Directions

1. Soak the brown chickpeas if you haven't already then drain. Add them to an Instant Pot or a pressure cooker and add 2 cups of water. Close the lid and pressure cook for 1 hour (on bean mode) or pressure cook for 45 minutes in a regular stovetop pressure cooker over medium heat.
2. Once the pressure cooking is done, release the pressure naturally for 10 minutes then quick release. Open the lid and check if the chickpeas are cooked. Drain and reserve the water. Set the drained chickpeas aside.
3. Make the sauce by heating the oil in a large skillet over medium heat. Once the oil is hot add the cumin seeds and mix in. cook until the cumin seeds change color and darken significantly. Then add the bay leaves, all the ground spices, sliced onion, and a good pinch of salt and mix in. Cook the onion for 6 to 8 minutes until golden, add splashes of water in between if the onion is drying out too much.
4. Once the onion is cooked, add the ginger-garlic paste and green chili and mix in. Cook for another minute then add the salt, cooked brown chickpeas, and 1/4 to 1/2 cup of the reserved water and mix in. Cover and cook for 6-8 minutes, open the lid and mix well again. Taste and adjust salt and flavor. Switch off the heat.
5. To serve transfer the cooked chickpeas to a serving bowl and garnish with chopped cilantro and red onion. Sprinkle the toasted ground cumin and add some lime juice as needed and serve.
6. Recipe by: Vegan Richa (source: https://www.veganricha.com/kala-chana-ghugni/)

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