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Black Chana with Potato

Black Chana with Potato

 

  • INGREDIENTS

    • 1 cup dried black chickpeas (garbanzo beans)

    • 1 ½ teaspoons salt, divided

    • ½ teaspoon baking soda

    • 1 quart water

    • 1 onion, chopped

    • 1 clove garlic, chopped, or more to taste

    • 1 (1 inch) piece chopped fresh ginger

    • 3 tablespoons water

    • 3 tablespoons vegetable oil

    • ¼ teaspoon cumin seeds

    • 2 pinches asafoetida powder

    • 4 potatoes, peeled and quartered

    • 1 teaspoon ground coriander

    • 1 teaspoon garam masala

    • ¼ teaspoon ground turmeric

    • ¼ teaspoon cayenne pepper

    • 2 cups water

    • 3 tablespoons tamarind paste, or more to taste

  • DIRECTIONS

    • Sort and clean chickpeas and wash them under cold water; drain. Combine chickpeas, 1/2 teaspoon salt, and baking soda in a large bowl; add 1 quart water. Soak chickpeas for 24 hours; drain.

    • Combine onion, garlic, and ginger in a blender; add 3 tablespoons water. Blend mixture at high speed until a smooth paste forms.

    • Heat vegetable oil in a 4-quart pot over medium-high heat. Add cumin seeds and asafoetida; cook and stir until asafoetida expands and cumin seeds darken, about 1 minute. Stir onion paste into cumin mixture, taking great care to avoid splattering. Cook and stir mixture until well mixed and fragrant, about 5 minutes.

    • Stir chickpeas, potatoes, 1 teaspoon salt, coriander, garam masala, turmeric, and cayenne pepper into onion-cumin mixture; add 2 cups water. Bring liquid to a boil and cover pot; reduce heat and gently simmer for 1 hour. Stir tamarind paste into chickpea mixture; cook, stirring occasionally, for 10 minutes more.

  • TIPS

    Nutrition data for this recipe includes the full amount of soaking water with salt and baking soda. The actual amount consumed will vary.

  • NUTRITION FACTS (per serving)

    320 Calories
    9g Fat
    52g Carbs
    10g Protein

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