Tangy Black Chickpeas
- 1/4 tsp turmeric powder
- 1 tsp grated fresh ginger
- 1/2 tsp cumin seeds
- 1/2 tsp black pepper powder or to taste
- 1/2 tsp lemon juice
- Cilantro for garnish
- Salt to taste
- 1 tsp good quality oil (I use peanut or olive oil)
- Black chickpeas are a high source of dietary fibre, high in protein and low in cholesterol. If you cannot find it, you can substitute with the regular chickpeas.
- I prefer to boil my chickpeas, but you can buy canned too. You can take 1 cup raw chickpeas as it swells up and become 2 cups after boiling.
- Rinse the chickpeas under tap water.
- Transfer them to a big bowl and soak the black chickpeas in 3 cups of water for 6 hours. I highly recommend soaking them overnight or a minimum of 4 hours. By morning, the beans will swell and double in size.
- Drain the water and rinse the chickpeas once again under tap water.
- Transfer the chickpeas to the instant pot add enough water to cover the chickpeas. The chickpeas should be underwater.
- Add salt and turmeric powder.
- Mix to combine.
- Close the Instant Pot with its lid. Turn the venting knob to the sealing position.
- Now press the ‘Manual’ button. Cook on HIGH for 30 minutes. Let the pressure come down naturally. Drain the chickpeas (save 1/2 cup broth from the boiled chickpeas) and keep aside.
- Heat oil in a pan. Add ginger and cumin seeds. Sauté for 30 seconds. Add boiled black chickpeas with broth. Add black pepper powder. Let it boil for 10 minutes.
- Serve hot garnished with lemon juice and fresh chopped cilantro.
Recipe note from the recipe creator, Swati Kumar:
“Black chickpeas and very healthy as they have a high protein and fibre content which is required for cancer survivors.”
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