Black chickpeas have a wonderful nutty flavor. More dense than white chickpeas, they’re packed with protein and soluble fiber. In the eastern Indian state of Bihar, they are a popular source of nourishment for daily wagers who work long, grueling hours. In many households observing Ramadan, they are eaten at sunset when the fast ends. Kala channa stirs strong memories of Ramadan for me. My first Ramadan after leaving India was in Cambridge; I went to the Pakistani store to ask if they had this chickpea. They didn’t, but the shopkeeper told me to wait and came back with two pomegranates from the back of his shop and gave them to me. He said nothing. He did not need to. He probably saw the disappointment in my eyes and wanted to give me something. He came out to watch me cycle away and waved until he could no longer see me.
This recipe was excerpted from 'Ammu' by Asma Khan. Buy the full book on Amazon. This book was selected as one of the best cookbooks of 2022.
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