Pakistani-Style Kala Chola (Black Chickpeas)

Follow our step-by-step guide on how to make Pakistani-Style Kala Chola (Black Chickpeas).

1. Step 1

   Begin by placing the black garbanzo beans in a spacious bowl, ensuring they are submerged in several inches of water.

2. Step 2

   Allow them to soak for a generous 8 hours or overnight for optimal hydration.

3. Step 3

   Once the soaking time is complete, rinse and drain the beans thoroughly to prepare them for cooking.

4. Step 4

   In a large pot, combine the soaked garbanzo beans with 3 cups of water, diced tomatoes, one finely chopped onion, dried red chile peppers (if desired), a jalapeño pepper, a splash of vegetable oil, salt, turmeric, and ground red chile pepper.

5. Step 5

   Bring this vibrant mixture to a lively boil over medium-high heat.

6. Step 6

   As soon as it reaches a boil, lower the heat to medium-low and let it simmer gently, allowing the garbanzo beans to become tender over the course of 3 to 4 hours.

7. Step 7

   Keep an eye on the pot, adding more water as necessary to maintain about an inch of liquid at the bottom.

8. Step 8

   Once the beans are perfectly cooked, elevate the dish by garnishing it with freshly chopped cilantro and a tablespoon of finely chopped onion just before serving.

9. Step 9

   Enjoy the rich flavors and the warmth of this comforting dish, perfect for sharing with loved ones.