Roasted Black Chickpea Chutney With Peanuts Recipes

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KALA CHANNA (BLACK CHICKPEAS)



Kala Channa (Black Chickpeas) image

In many Indian households observing Ramadan, black chickpeas are eaten at sunset when the fast ends. Here's how to prepare kala channa at home.

Provided by Asma Khan

Yield Serves 4

Number Of Ingredients 13

1⅓ cups (240g) dried black chickpeas
2 dried red chiles
1 tsp. cumin seeds
4 Tbsp. vegetable oil
4 oz. (120g) white onion, thinly sliced
6 garlic cloves, crushed
2 Tbsp. grated fresh ginger
1 green chile, cut in half
1 Tbsp. ground coriander
1 tsp. chile powder
2 Tbsp. tomato paste
1½ Tbsp. salt
½ tsp. garam masala

Steps:

  • Wash the chickpeas under cold running water. Put them in a large bowl, cover with cold water, and leave to soak for at least 6 hours or preferably overnight. The chickpeas will double in volume so ensure you use a suitable bowl and add at least 6⅓ cups (1.5 liters) water.
  • Drain the chickpeas and put them in a pot, cover with fresh water, and bring to a boil. Add the dried red chiles, cover, and simmer for 1-1½ hours. Check after 1 hour-the chickpeas should be firm but soft inside (the outside will not soften). If the inside is still hard, continue to simmer until the chickpeas have a creamy consistency inside. Drain and set aside.
  • Meanwhile, dry roast the cumin seeds in a heavy-based pan over low heat, stirring until they turn a few shades darker. Tip them onto a plate and leave to cool. Grind to a powder, using a spice grinder or a mortar and pestle.
  • Heat the oil in a large pot over medium-high heat. Add the onion and fry for about 15 minutes until rich and brown. Add the garlic, ginger, and green chile and stir for a minute, then add the ground roasted cumin, coriander, and chile powder, followed by the tomato paste.
  • Add a generous 2 cups (500 ml) warm water and return the chickpeas and red chiles to the pot with the salt. Keep the liquid at a slow rolling boil until it has reduced to a thick clingy sauce. Add the garam masala and continue to cook until the oil comes to the surface and the chickpeas are glistening. Taste and adjust the seasoning before serving.

SMASHED ZUCCHINI WITH CHICKPEAS AND PEANUTS



Smashed Zucchini With Chickpeas and Peanuts image

The contrasting flavors and textures in this dish might make you wonder - in a good way - "What is going on here?" First, raw zucchini is treated like cucumber, smashed and left to intensify with salt and lime juice. Next, it's showered with toasted chickpeas and peanuts, which are zingy from lime zest and citrusy spices like sumac or coriander. Offsetting the sweet crunch of zucchini and the fatty, crispy topping are thick rounds of jalapeño. Eat this quick mix with whole grains, tortillas or pita, yogurt, Cotija or another crumbly cheese, salad greens or soft-boiled eggs.

Provided by Ali Slagle

Categories     dinner, easy, lunch, weeknight, vegetables, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

1 1/2 to 2 pounds zucchini (about 3 to 4 medium)
1 jalapeño, halved lengthwise, stemmed and sliced into 1/8-inch-thick half-moons
2 limes, 1 zested and juiced, the other cut into wedges for serving
Kosher salt (such as Diamond Crystal)
1/4 cup extra-virgin olive oil, plus more for serving
1 (15-ounce) can chickpeas or 1 1/2 cups cooked chickpeas, rinsed and patted dry
1/4 cup roasted peanuts (salted or unsalted)
1 1/2 teaspoons ground sumac, coriander or a coriander-based spice blend like baharat or berbere

Steps:

  • Trim the zucchini ends and slice lengthwise into quarters. Position cut sides down, then smash with the side of your knife until craggy and split. Rip into 1/2- to 1-inch pieces. Transfer to a colander set in the sink, then toss with the sliced jalapeño, lime juice and 1 1/2 teaspoons salt. Let drain while you cook the chickpeas.
  • Heat the oil in a medium nonstick skillet over medium heat. Add the chickpeas and peanuts and cook, stirring occasionally, until the chickpeas are lightly browned and crisp, 5 to 10 minutes. Remove from heat and add the lime zest, sumac and a sprinkle of salt. Stir until fragrant, then taste and add more salt as needed.
  • Shake the zucchini to get rid of any excess liquid, then transfer to a platter or plates. Drizzle with a little olive oil, then top with the chickpeas. Get a spoonful of everything and taste. Add salt and a squeeze of lime until flavors are bright and zingy. Serve warm or at room temperature (although the chickpeas will become less crispy as they sit with the wet ingredients).

ROASTED BLACK CHICKPEA CHUTNEY WITH PEANUTS



Roasted Black Chickpea Chutney with Peanuts image

Number Of Ingredients 7

1/2 cup , roasted black garbanzo beans, (bhunae channae)
1/2 cup , dry-roasted unsalted peanut, , red skins removed
1/2 cup coarsely chopped fresh cilantro, including soft stems
1 to 2 fresh green chili pepper, such as serrano, stemmed
1 to 2 tablespoon fresh lime juice or lemon juice
1/2 teaspoon sugar
1/4 teaspoon salt, or to taste

Steps:

  • 1. Rub off the black outer coating from the chickpeas (it comes off easily). In a spice or coffee grinder, grind together the chickpeas and peanuts until smooth.2. In a food processor or a blender, process together the cilantro, chili peppers, and lime juice, and then add the ground dal, peanuts, sugar, and salt. Process until well mixed. Transfer to a bowl and serve immediately, refrigerate about 10 days, or freeze for up to 6 months.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

ROASTED BLACK CHICKPEA CHUTNEY WITH PEANUTS



Roasted Black Chickpea Chutney with Peanuts image

Number Of Ingredients 7

1/2 cup , roasted black garbanzo beans, (bhunae channae)
1/2 cup , dry-roasted unsalted peanut, , red skins removed
1/2 cup coarsely chopped fresh cilantro, including soft stems
1 to 2 fresh green chili pepper, such as serrano, stemmed
1 to 2 tablespoon fresh lime juice or lemon juice
1/2 teaspoon sugar
1/4 teaspoon salt, or to taste

Steps:

  • 1. Rub off the black outer coating from the chickpeas (it comes off easily). In a spice or coffee grinder, grind together the chickpeas and peanuts until smooth.2. In a food processor or a blender, process together the cilantro, chili peppers, and lime juice, and then add the ground dal, peanuts, sugar, and salt. Process until well mixed. Transfer to a bowl and serve immediately, refrigerate about 10 days, or freeze for up to 6 months.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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