Richer in protein than their popular chickpea/ garbanzo cousins.

Plus a great source of fibre (to help the digestive tract move things along!), and rich in potassium and magnesium, vitamin Bs & C, iron + more.

An impressive plant-based option for protein, they provide 15-20gm for every 100g. That’s about 20% of your RDI.

These HIGH-PROTEIN chickpeas help:

Ingredients

1 cup Black Chickpeas, soaked 36 hours or more

½ tsp Ajwain seeds

1 Bay leaf

2 Cloves

1 Black cardamom

1 Onion chopped finally

1 tsp Ginger grated

1 tsp Garlic chopped

1 tsp Turmeric powder

1 tsp Cumin seeds

2 Tomatoes, large, finely chopped or pureed

½ tsp Cumin powder

1 Tab Coriander powder

1 tsp Garam masala powder

1 ½ Tabs ghee or olive oil

Quality salt to taste

Fresh Coriander leaves chopped for garnish (optional)

Steamed, organic basmati rice (optional) 

Directions

Wash the black chickpeas and soak in water overnight.
Next morning, drain and add 2-3 cups fresh water, salt, ajwain seeds, black cardamom, split cloves and cook until soft or cook in a large pot of water till soft. Allow an hour or maybe more depending on how fresh they are. When you split with your finger, you shouldn’t see any white inside, indicating they’re not fully cooked.
Drain and keep water aside for later use
Heat ghee in a pan, add cumin seeds, bay lead and let them splutter.
Add the ginger and garlic and stir fry for few seconds, then add chopped onion and sauté until light brown.
Add the tomato and cook until the ghee starts separating, sprinkle little water if  needed.
Add turmeric powder, coriander powder, cumin powder and adjust salt. Mix well.
Add chickpeas to the sauce, mix well. Add drained water and let it  simmer till desired consistency.
Finally add garam masala and chopped coriander.  
Serve hot with steamed basmati rice or chapati.