Pakistani-Style Kala Chana

Name: Pakistani-Style Kala Chana
Prep time: 20 min
Cook time: 3 h 5 min
Total time: 3 h 25 min
Yield: 4 servings
Cuisine: Indian, Pakistani
Ingredients: 4 whole Dried Chile Peppers; 1.5 cups Dried Garbanzo Beans; 2 tbsp Fresh Cilantro; 0.5 tsp Ground Turmeric; 1 whole Jalapeño Pepper; 1 whole Onion; 0.5 tsp Red Pepper Flakes; 1 tsp Salt; 3 tbsp Vegetable Oil; 3 cups Water; 2 whole Whole Peeled Tomato

Side Dish 🥗Dinner 🍽️Lunch 🥪 Indian 🇮🇳Pakistani 🇵🇰 Low-Sodium Heart-Healthy ❤️Gluten-Free Vegetarian 🥦Vegan 🌱Plant-Based 🌻Halal 🕌Kosher ✡️Pescatarian 🐟

Pakistani-Style Kala Chana features tender black chickpeas simmered with tomatoes, onions, and a mix of dried and fresh chiles for a deep, earthy flavor with gentle heat. The turmeric and red chile build warmth while cilantro brightens each bite, making it a comforting choice for weeknight dinners or a satisfying addition to a festive spread.

Prep20 mins
Cook3 hrs 5 mins
Serves4
DifficultyMedium

1

Put the garbanzo beans in a large bowl.
2

Pour in enough water to cover the beans by several inches.
3

Soak for 8 hours to overnight.
4

Rinse and drain the garbanzo beans thoroughly.
5

In a large pot over medium-high heat, combine the garbanzo beans, 3 cups water, tomatoes, 1 finely chopped onion, dried red chile peppers, jalapeño pepper, oil, salt, turmeric, and ground red chile pepper; bring to a boil, then reduce heat to medium-low and cook until the garbanzo beans are tender, 3 to 4 hours.
6

Add water as needed to maintain about 1 inch of liquid at the bottom of the pot.
7

Garnish with cilantro and 1 tablespoon finely chopped onion to serve.