Saturday, 25 August 2018

Marrow Curry with Black Chickpeas

Everybody seems to be going crazy for black chickpeas which surprises me.  Black chickpeas are a staple in many South Asian homes.  Black chickpeas are known as kala channa or kala cholay.   

I've never featured black chickpeas on my blog for two reasons.  My family, either my mother or sister in laws make it for me when I go over and its not that often, so its hearty humble vegetarian food for my belly and secondly,  I find its time consuming to soak the black chickpeas overnight and then cook it slowly - when its mostly me eating them, as D is not that keen on them.  It is worth cooking from scratch  though as the flavour is completely different to the traditional chickpea.  Black chickpeas are more nutty.  So it was interesting to try some black chickpeas that come ready cooked in a tin. I've a few original black chickpea recipe ideas up my head, but this time I wanted to keep it simple and true to my heritage and decided to make a South Asian style vegetable curry.  
You can use any vegetable you like, but as I have marrows coming from the garden like nobodys business and its in season, I have decided to use it for this reason.  

have made both vegetarian and vegan Marrow Curry with Chickpeas, but this one is studded with black chickpeas. Please don't worry too much if you can't find black chickpeas where you are, just substitute it with the traditional variety.

Marrow Curry with Black Chickpeas
Serves 4 - 6
4 tablespoons vegetable oil
3 medium onions, minced
4 cloves of garlic, crushed
1 inch of ginger, grated or minced
1 teaspoon of salt or to taste
1/2 teaspoon of turmeric powder
2 fresh green or red chillies, sliced or 1 teaspoon of chilli powder or to taste
1 x 400g tinned tomatoes

1 marrow,  sliced in half lenghways, then cut into half moons
1 x 400g tin of black chickpeas, drained and rinsed
In a large wide pan, heat the oil then add the minced onions, garlic and ginger and cook until transparent, add the spices and cook until oil rises to the surface. 

Add the tomatoes and cook until disintegrated.  I tend to use a masher.
Then stir in the chopped marrow pieces and cook until the marrow is beginning to soften, but still has some bite. 

Stir now and again to stop the sauce and marrow from sticking to the bottom of the pan, when the marrow  is nearly cooked, stir in the chickpeas and simmer for 10 - 15 minutes to warm through.  
I don't add any water to this dish as the marrow water content lends nicely to the sauce, but if you want, add a splash.

Serve with Basmati rice, roti or naan bread.


  1. We'll have to try black chickpeas..we like the taste of the others already

    1. You will also be able to find them in South Asian supermarkets.

  2. This sounds great - I don't think I have heard of black chickpeas - but then we didn't even eat chickpeas when I was little so they aren't part of my culture! Yet another pulse to try one day. Glad to hear I can always use regular chickpeas until that day!

    1. Hi Johanna, I kick myself and wish I had featured those recipes that i had made with black chickpeas in the past, but its one ingredient I try not to cook with as my family make it well for me as a vegetarian option when I go over and its always super tasty.

  3. Need to find those black chickpeas! Hope I will succeed; I would really love to taste them! And of course, this curry looks delicious!

  4. If you can't find tinned ones where you are, check out your nearest South Asian/Indian greengrocers they will def. have them dried.


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