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)
Cooking Steps:
  1. 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.
  2. 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.
  3. Rinse the chickpeas under tap water.
  4. 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.
  5. Drain the water and rinse the chickpeas once again under tap water.
  6. Transfer the chickpeas to the instant pot add enough water to cover the chickpeas. The chickpeas should be underwater.
  7. Add salt and turmeric powder.
  8. Mix to combine.
  9. Close the Instant Pot with its lid. Turn the venting knob to the sealing position.
  10. 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.
  11. 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.
  12. 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.”

If you are interested in sharing your recipes with head and neck cancer patients and survivors, please email us at info@headandneck.org or fill the online form here.

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