published Jan 10, 2022, updated Sep 03, 2024 You’re likely familiar with dishes like hummus, kawarma, or classic Mediterranean salads with soft, supple yellow chickpeas. But have you ever tried black chickpeas? Also known as kala chana, this is a criminally underused ingredient with a whole lot of flavor and potential — and the main player in this kala chana recipe. It’s a vegetarian curry with onions, tomatoes, and peppers. It has only a mild heat – enough to stimulate the taste buds but subtle enough that anyone, even those with sensitivity to spice, can enjoy it! If you’re new to making Indian cuisine at home, take a moment to browse the ingredient list and my essential Indian spices, herbs, and pantry staples that make this black chickpea curry truly authentic and absolutely delicious. To read more about soaking and cooking chickpeas on the stovetop, oven and Instant Pot or slow cooker, check out my post on How to Cook Chickpeas (Garbanzo Beans). They’re prepared with the Indian tadka technique, and it makes all the difference!
Recommended Tools
Instant Pot – An Instant Pot has many functions, from a regular rice cooker to a slow cooker, and is worth the investment. Spice Grinder – Freshly ground spice has much more flavor than pre-ground, bottled spices, and it only takes a second to do on your own!
Storing and Reheating
Enjoy your leftover black chickpea curry for up to a week! Let it cool before storing in an airtight container and storing in the refrigerator. It can also be frozen for up to 4 months. To reheat, transfer to a pot and heat on a medium heat on the stovetop. You need to give the curry a chance to soften, so don’t use too high heat! Let it simmer until softened and add a bit more water if necessary. Love this recipe? Share it with the world on Pinterest.
