Curried Chickpeas (Kabli Chana)

Kabli chana is the kind of dish every home cook needs in their back pocket. Ten ingredients, one pan, and less than 40 minutes from stove to table.

It starts with mustard seeds sizzling and popping in hot oil, filling your kitchen with that unmistakable toasty, nutty aroma. Shallots go soft, then chickpeas join the party with turmeric, cumin, and ginger for a warm, earthy simmer.

A shower of fresh cilantro at the end brightens everything up. Serve it over basmati rice or scoop it up with warm naan.

Pro Tips

• Keep a lid handy when frying mustard seeds. They pop and jump right out of the pan.
• Use home-cooked chickpeas for the creamiest texture. Canned works fine in a pinch, just drain and rinse well.
• Toast your cumin in a dry pan for 30 seconds before adding it to deepen the flavor.

Variations

• Add a can of diced tomatoes for a saucier curry with more body.
• Stir in a handful of baby spinach in the last few minutes for added greens.
• Swap chickpeas for black-eyed peas or white beans for a different spin.