Cooking with B.J

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Kabli Channe
(Spicy white chickpeas)


- 225 g.   chick peas, soaked overnight and drained
- 1 litre water plus 2 cups water
- 1\4 cup oil
- 2 medium onions, skinned and finely chopped
- 1 inch piece fresh ginger, peeled and finely chopped
- 7-8 garlic cloves, skinned and finely chopped
- 1 level tsp. chili powder
- 1\2 level tsp. ground turmeric
- 1\2 level tsp. ground coriander
- 1 level tsp. salt
- 2 medium tomatoes, roughly chopped
- 1 level tsp.  garam masala
- 2-3 tbsp. finely chopped fresh coriander leaves

1. Put the chick peas in a large heavy-based saucepan, add the water, onions, garlic, ginger, tomatoes, salt, chili powder, turmeric, and coriander. Bring to the boil.  Cover the pan and boil the chick peas for about 2 hours until they are tender but still retain their shape. (This process can be speeded up in a pressure cooker. Use half the quantity of water. (Follow the manufacturer,s instructions for timing.)
2.When the chickpeas have become tender, add oil, stirring frequently, fry the mixture for 10-15 minutes until all the water has evaporated. Oil should start to separate at this point.
3.Add two cups of water to the chickpeas and bring to boil. Cover with a lid. Reduce the heat and simmer for 10 minutes or until the sauce is thickened.. 
4. Transfer the chick peas to a serving dish, sprinkle with the garam masala and the finely chopped fresh coriander leaves and serve hot with Chapati, Nan or boiled rice.

Try our Bajray Ki Roti , Poori and Suji Ka Halva and how about Kalay Channe curry!