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Kabuli chana, ou pois chiches à l’indienne

Serves : 4 people
Preparation : 30 minutes
Cooking : 2 hours 45
Wait : 12 hours

Ingredients

Instructions

  • Preparing the chickpeas
    • Rinse the chickpeas, then soak them overnight in water.
    • Season with salt and cook until tender (about two hours). At the start of cooking, skim the surface regularly (a kind of foam forms on top; removing it will prevent the unpleasant aftertaste often associated with dried beans. Everyone will thank you for it).
    • Drain and set aside the cooking liquid.
  • Seasonings and Simmering
    • Heat the oil and sauté the onion until golden brown.
    • Add the cinnamon and cloves, and sauté for a few seconds.
    • Add the garlic, ginger, chili peppers, and ground coriander seeds, and sauté for 5 minutes.
    • Add the tomatoes and sauté until the liquid has evaporated.
    • Add the chickpeas and simmer gently for 5 minutes.
    • Add a little of the cooking liquid and simmer for 20 to 25 minutes.
    • Add the garam masala and mix well.
    • Sprinkle with chopped fresh cilantro and serve immediately.