Black chickpeas with white poppy seeds and red onions

This simple recipe has a tremendous impact on my guests. It is unusual and pops with spicy and tart flavours. Although this recipe may be long to read, it is quite simple.

This Pakistani dish is generally served as a side, but I like to serve it as a salad. The spicy and tart dressing brings alive the beautiful earthy flavours of the black chickpeas. If you have trouble finding small black chickpeas, you can also use dried green chickpeas or regular chickpeas; however, you will lose some of the dish's earthy flavour. In addition, I tend to cook the sauce a bit to smooth out the raw taste of tamarind.

This is an excellent cookbook of traditional and modern Pakistani cuisine. It is a beautiful book with gorgeous photographs and is packed with lots of recipes. The author has kept to the traditional flavours and traditions. This is a lovely cookbook for anyone who wants to enjoy this cuisine.

For more recipes from this cookbook, click here.

Ingredients:

For the black chickpeas

2 1/2 cups dried black chickpeas, soaked in 7 cups water overnight. Can also use dried green chickpeas or 1 1/2 cups of regular chickpeas

1 teaspoon salt

1 bay leaf

2-3 garlic cloves, sliced

2 tablespoons vegetable oil

1 heaped teaspoon cumin seeds

1 teaspoon nigella (kalonji) seeds

3 tablespoons poppy seeds

2-3 red onions, finely sliced

Salt, to taste

Cilantro, minced to garnish

Cherry tomatoes to garnish

For the tamarind-chili chutney

4 tablespoons tamarind extract

10-12 dried red chillies, soaked in water overnight or simmered for 5 minutes on the stove

4 garlic cloves

Salt, to taste

1/4 cup water

2 tablespoon oil

To make the tamarind-chili chutney:

Add all the ingredients for the chutney to a small blender and purée till very smooth.

Heat the oil in a small saucepan and add the purée. Bring to a boil and cook on a low flame for 5 minutes till thickened. Set aside.

To make the black chickpeas:

Drain the chickpeas and add enough water to cover the chickpeas thoroughly. Add the salt, bay leaf and garlic and bring to a boil. Scoop off the scum and simmer for 15-20 minutes till the black chickpeas are just cooked. You do not want them mushy but with a great bite. Cool under running water, drain and set aside.

Heat the oil on medium-high in a large, deep pan or wok. Add the cumin seeds, nigella seeds, and poppy seeds and sauté for 45-60 seconds, until the seeds begin to pop or the poppy seeds start turning a light golden colour.

Add the onions and salt and sauté for an additional 3-4 minutes until the onions are barely cooked. They should still have a good raw crunch.

Add the cooked black chickpeas and warm through, mixing them well with the onions and poppy seeds.

To finish:

You can serve this dish in several ways:

Pour the warmed tamarind-chilli chutney into a small bowl and surround it with the warmed black chickpea mix to create a side dish or casual salad. Top with cilantro and tomatoes, and bring to the table. Toss the chutney into the black chickpeas at the table..

For a more formal salad, add half of the tamarind-chili chutney to the black chickpeas and cook until the sauce is almost completely absorbed. Layout 1-2 lettuce leaves per plate. Load the heated black chickpeas on the lettuce leaves, sprinkle on the cilantro, and arrange the tomatoes on top or side. Serve with additional tamarind-chili chutney on the side.