Veganuary Recipe: Ayurvedic Black Chickpea Curry

by Mark Broadbent

January 06th 2020

Doing Veganuary?

If you are going vegan for Jan then try our Ayurvedic inspired ‘Chole Kala Chana’ from our vegan menu.  Co-created by Mark Broadbent and Ayurvedic Practitioner, Tina Toft (Yogi Health), this is a unique, cleansing and highly seasonal dish.  Commonly known as ‘Kala Chana’ in Hindi, black chickpeas balance flavour better than their white counterpart – plus the Ayurvedic spicing really gets your digestive enzymes going!

Ingredients:

4 tsp sunflower oil

1 tsp cumin seeds

1 tsp ground coriander

3 tsp grated fresh root ginger

2 green chillies, seeds in, slit in half

1/2 tsp ground turmeric + pinch of black pepper

2 tsp ground cumin

4 tsp tomato purée

1 tsp salt

pinch of nutmeg

240g drained, tinned black chickpeas

Coriander leaves to garnish

 

Method:

Heat the oil in a frying pan then add the cumin seeds. Once they start sizzling, add the grated ginger and green chillies and cook for one minute. Add the turmeric, black pepper, ground cumin & coriander, nutmeg, tomato purée and salt and mix well.

Drain the kala chana through a sieve and rinse under cold running water. Add to a pan and cover with 500ml water, then cook over a high heat for 5 minutes until heated through. Add the spice mix to the kala chana and stir until well combined.

Garnish with some coriander leaves and serve with coconut yoghurt.

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