Kala Channa (black chickpeas)

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Kala Channa, a dish packed full of fibre & protein and it’s one of your five a day! It’s also a very cheap dish to make and it can serve a family of 4-5 people. 

I tend to use tinned chick peas just because it’s quicker to cook and great if you forgot to soak the chick peas the night before. I like to serve this dish with hot chapattis and with a cucumber and onion salad. But it also pairs well with boiled basmati rice. 

You can now learn how to cook this cheap and yummy dish by following the step by step photos below.

What you need:

2 tins of black chick peas/kala channa
2 large onions thinly sliced
5 cloves garlic 
1/2 inch ginger
1 green chilli
4 tomatoes
1/2 tbsp Kashmiri chilli powder
1 tsp cumin seeds
1 tsp turmeric powder
1 tsp salt (adjust to taste)
1/2 tbsp cumin powder
1/2 tbsp coriander powder
chopped coriander for garnishing
1/2 – 1 tsp garam masala
1/4 cup oil

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