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Pindi Chana | Spicy Chickpea Classic
(0)
40 min
Under an hour
Knuspr-Küche
Authentisches nordindisches Pindi Chana: Kichererbsen, traditionell im würzigen Schwarztee-Sud geschmort, verfeinert mit geröstetem Kreuzkümmel, Garam Masala und frischem Ingwer. Aromatisch, herzhaft und vollgepackt mit pflanzlichen Proteinen.
Ingredients
Preparation method
Preparation & tea brew
Rinse and drain the chickpeas. In a small pot, bring 250 ml of water to a boil with the black tea bag and let it steep for 5 minutes until a strong, dark tea brew forms. Then remove the tea bag.
Finely chop the onions, garlic, and 10 g of the ginger. Cut the remaining ginger (10 g) into paper-thin strips (julienne) for the garnish later. Finely dice the tomatoes and halve the chili pepper lengthwise.
Preparing the curry
Heat the ghee in a large Dutch oven over medium heat. Briefly toast the ground cumin in it until fragrant (approx. 30 seconds). Then add the chopped onions and sauté for 6-8 minutes until golden brown.
Chef's tip
Black tea is the traditional secret of Punjabi Pindi Chana: it not only gives the chickpeas their appetizing dark color, but its fine tannins also provide a wonderfully complex, earthy depth of flavor.
For an even more intense flavor experience, Pindi Chana also tastes fantastic reheated the next day, as the chickpeas have then fully absorbed the spices.
25 min
Under an hour
