A spicy Black Chickpea Salad that could be a great healthy snack or an iftar item during Ramadan.
Kaalay Chanay
Course: Snacks, Appetizers, SaladsCuisine: PakistaniDifficulty: EasyServings
6
servingsPrep time
2
hoursCooking time
1
hour30
minutesTotal time
3
hours30
minutesIngredients
½ kg kaalay chanay (black chickpeas)
½ tsp + ¼ tsp baking soda
½ tsp salt
½ tsp coriander powder
1 tsp cumin powder
½ tsp red chilli powder
1 tsp ground red chilli flakes
1 tsp chaat masala
¼ tsp turmeric powder
1 tomato (chopped)
½ onion (chopped)
2 green chillies (sliced)
2-3 tbsp fried onions (crushed)
3-4 tbsp tamarind paste (or 1 lemon)
fresh coriander (chopped)
Directions
- Soak the chickpeas in water and ½ tsp baking soda overnight.
- Drain in the morning.
- Boil in fresh water + ¼ tsp baking soda. You’ll see white foam forming at the top. Keep fishing this out with a spoon.
- When half cooked (about an hour later), add salt. The chickpeas will take 2-3 hours to get tender.
- Once boiled, drain the chickpeas.
- In a separate pan, heat 2-3 tbsp oil and add the chickpeas and spices.
- Add the chopped tomatoes, green chillies, and half the onions.
- Add ½ cup water and cook on low heat covered.
- When water starts to dry up, turn off the flame and add lemon/tamarind paste.
- Garnish with chopped fresh coriander leaves and remaining chopped onions.
