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chickpeas

Pindi Chana

113kcal
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Prep 20 minutes
Cook 25 minutes
Total 45 minutes
Pindi Chana is a classic Punjabi chickpea dish from Rawalpindi, known for its deep color and bold flavor. Chickpeas are simmered with whole spices and black tea, then tossed with tangy amchur and anardana for a delicious dry curry. This hearty and satisfying dish pairs perfectly with naan, roti, or rice.
Servings 4 servings
Course Entree
Cuisine Indian

Ingredients

  • 1.5 cups Chickpeas or 3 cups canned Chickpeas
  • 2 inch Cinnamon Stick
  • 2 Black Cardamoms
  • 2 Cloves
  • 2 Black Tea Bags
  • 2 Bay leaves
  • 1/2 tsp Carom Seeds Ajwain
  • 1 tsp Cumin Seeds
  • 1/4 tsp Asafetida Hing
  • 1 inch piece of Ginger julienned
  • 1/2 tsp Kashmiri Red Chili Powder
  • 1 tsp Dry Mango Powder Amchur
  • 1 tsp Pomegranate Seed Powder
  • 1 tsp Dried Fenugreek Leaves Kasuri Methi
  • 1/2 tsp Garam Masala
  • 1 tsp Salt adjust to taste

Method

Soak the Chickpeas
  1. Soak the chickpeas in plenty of water for at least 6 hours.
    chickpeas
    2. Chickpeas roughly double in volume after soaking, so be sure to use a large bowl and enough water. For 1½ cups of chickpeas, use at least 3–3½ cups of water.
  2. After soaking, drain the chickpeas and discard the soaking water.
    Chickpeas
Boil the Chickpeas
  1. Add the soaked chickpeas to a pot with 5 cups of water, a cinnamon stick, a bay leaf, black cardamom, cloves, two black tea bags, and ½ tsp sal
    Amritsari Chole, chickpeas, chana, amritsar, cinnamon, tea bags, bay leaf
  2. Boil on medium heat for 40–45 minutes until the chickpeas are soft but still hold their shape.
    Chickpeas
  3. Keep an eye on the pot and add hot water if needed.
    4. Using canned chickpeas: If using canned chickpeas, simmer them with the spices and tea for about 15 minutes.
  4. Once cooked, drain the Chickpeas and reserve the cooking liquid. Discard the tea bags and whole spices.
    You’ll notice that the chickpeas now have a darker color from the tea.
    boiled chickpeas
Cooking
  1. Heat 2 tablespoons of oil in a heavy-bottomed pan over medium heat.
  2. Add the Carom seeds (Ajwain) and Cumin Seeds (Jeera).
    cumin seeds, ajwain seeds, carom seeds, jeera
    3. When working with cumin seeds, make sure the oil isn’t too hot or they will burn quickly. If you’d like to learn more about this essential technique, see my post on how to properly sizzle cumin seeds (jeera) in hot oil.
  3. When the seeds begin to sizzle, add asafetida (hing) and half of the julienned ginger.
    chickpeas
  4. Cook the ginger for about one minute.
Add Chickpeas and Spices
  1. Add the drained chickpeas to the pan along with the Kashmiri red chili powder, amchur, anardana powder, garam masala, and ½ tsp salt.
    chickpeas
    2. The Dried Mango Powder and Pomegranate Seed Powder add sourness to the dish. Feel free to use either or both of them when preparing a chickpeas dish.
  2. Mix well so the chickpeas are evenly coated with the spices.
  3. Cook for 2–3 minutes on medium heat.
Add Cooking Liquid
  1. Pour in the reserved chickpea cooking liquid.
    chickpeas
  2. If there isn’t much liquid left, add about 1 cup of hot water.
  3. Continue cooking until most of the liquid evaporates and the chickpeas are well coated with the spices.
Finishing and Serving
  1. Crush the dried fenugreek leaves (kasoori methi) between your palms and add it to the pan. Mix well and turn off the heat.
    chickpeas
    2. If the dried fenugreek leaves (kasoori methi) isn’t crisp enough to crush easily, lightly toast it in a pan on very low heat for about 10–15 seconds.
  2. Pindi Chana is best served hot, garnished with julienned ginger and chopped cilantro.
    chickpeas

Nutrition

Calories113kcalCarbohydrates19gProtein6gFat2gSaturated Fat0.2gPolyunsaturated Fat1gMonounsaturated Fat0.4gSodium591mgPotassium208mgFiber6gSugar3gVitamin A102IUVitamin C1mgCalcium47mgIron2mg

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