Gujarati Black Chickpea Curry

A smaller and dark-skinned cousin of chickpeas, black chickpeas have a denser texture and stronger, earthier aroma and taste. Black chickpeas should be soaked for at least 12 hours before cooking. Black chickpeas are cooked with other strong flavors and featured in thick and hearty curries. The important thing is to make sure they are boiled well until soft. They tend to take longer than yellow chickpeas. I don't eat them very often, and I'm not sure why, because they are very enjoyable with a pleasant texture. From Jagruti, we learn that this is a classic curry recipe of Gujrat. It is made without onion or garlic and has sweet, tangy flavours from the addition of tamarind and tomato and it's nice and spicy too, without being...

This is a summary only. Visit foodandspice.blogspot.com for full recipes and photos!

Posted in: International Recipes