Black Chickpeas in a Tamarind Mustard Sauce

One of my go-to simple meals when I don't wish to spend much time thinking about what to make is chana masala, the classic Indian spiced chickpea and tomato curry that I've made and enjoyed probably hundreds of times over the years. This dish started out just with that idea, but after deciding to cook the curry with black chickpeas instead, I ended up creating something altogether different and wonderfully rich and robust after a little added thought. In India, chana masala is frequently made with black chickpeas instead of the yellow chickpeas that are much more commonly used in North American cooking — in fact, I expect that many people don't know that chickpeas aren't always yellow. Also known as brown chickpeas or kala channa,...

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Posted in: International Recipes