My heart is truly with Asian Cooking, particularly Indian cookery, as, over the years, before I became vegan, it is how I learnt that meat and dairy are not necessary ingredients.
Whenever I visit my local Asian shop, I always come out with something I haven’t tried before. It’s like an Aladdin’s cave for me.
This time, it was Kala Channa. Black chickpeas. They are small, and dark brown in colour. They are prized because of their high protein and fibre content.
When I finally got around to searching for what I might do with them, this dish came up again and again.
It’s a speciality of Kerala, Southern India.
Often eaten for breakfast.
It’s delicious. The sauce is creamy, spicy, hot and mellow.
I hope you enjoy.
I soaked the chickpeas for 3 days (changing the water twice daily), and then cooked them in one big batch. What I didn’t use in this dish, I froze for future use.
Makes life easier…..