Sweet-hot black chickpeas with golden raisins (Kishmish kala chana) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 344) by Raghavan Iyer

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Ridged luffa squash with onion and cilantro (Toori nu shaak)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Emily Hope on February 03, 2021

    Made this with the desi chana that I got from Rancho Gordo (beans soaked for 6 hours, then 30 min in IP + natural release). The recipe itself is a keeper--not too complicated, nice flavor profile (though as advertised it's on the sweet side--the leftovers seemed especially so, for some reason). Can't say that I'm a fan of the desi chana though--skins are pretty tough. Next time would make with regular garbanzos. Left out the chiles (b/c kiddos) and used ghee instead of veg oil. Served w/garlic naan + samosas from TJs, plus a tamarind/date chutney (also from 660 curries) and TJ's zhoug standing in for mint/cilantro chutney. Had leftovers with rice, which I might prefer to naan here.

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