Creamy Coconut Kala Chana

Kala chana (Indian Black Chickpea) is a different type of chickpea which is a popular choice for Indian curries. It is smaller and brown in color with a rough coat. It contains a powerhouse of nutrients, and is rich in protein, fiber, vitamins and has low glycemic index which makes it suitable for people with high blood sugar.

There are many ways to make kala chana curry, but one of my favourites is this one. By mixing coconut milk into a bit of tomato, you get this beautifully creamy soup with a slightly sweet taste that compliments the chickpeas perfectly. It goes great with chapati/pitta bread, rice, or even just on its own as a soup!

INGREDIENTS:

• 400g tin of kala chana

• 400g tin of coconut milk

• 150g passata

• 1 red onion - finely chopped

• 1 tsp coconut oil

• 1 tsp salt

• 1tsp coriander cumin powder

• 1/2 tsp turmeric

• 1/4 tsp mustard seeds

• 1 tbsp garlic - finely chopped

• 1 tsp ginger - finely chopped

• 2/3 tsp green chilli - finely chopped

• 1/2 tsp red chilli powder (optional for extra spice)

• fresh coriander (optional to top off with)

RECIPE:

1. Drain the kala chana and leave to one side.

2. In a saucepan, heat the coconut oil and wait until it is hot. Keep the heat high and add the mustard seeds to the hot oil and cover immediately. The seeds will begin to pop for approx. 10 seconds. Once they finish popping, (keep an eye on them as you don't want them to burn - if they do they will let off a potent smoke so try not to breathe that in otherwise it will make you cough!) lower the heat to medium-low (or remove from the stove if you want to avoid too much of a sizzle) and add in the chopped onion. Cook these until they start to brown slightly.

3. Sizzle in the garlic, ginger and chilli for approx 10-15 seconds, using the lid as cover to avoid it spitting out onto you.

4. Next add in the kala chana and stir.

5. Sprinkle in the salt, turmeric, coriander cumin powder and red chilli if using then gently mix well. Cover and allow to cook on low heat for around 5-10 minutes (until the chana go slightly softer).

6. Pour in the passata and mix well, then sprinkle on some freshly chopped coriander if you wish.

7. Allow to simmer on low heat for around 10-15 minutes so all of the flavours infuse, stirring occasionally.

8. Serve and enjoy!

TIP: you can also add in potato or sweet potato to make it more filling! This can go in at the same time as the kala chana.