By Dr. Anju Sodhi (BAMS, ND)

Black Chickpeas



  1. Soak chana overnight
  2. Boil chana with salt and water in a pressure cooker or slow cooker
  3. Once it is cooked, separate broth and use as a soup base. 
  4. In a separate pan, add olive oil – when it gets hot, add cumin, ginger, coriander powder, and green chilies 
  5. Add chana and sauté for 10 minutes
  6. Add mango powder at the end and garnish with cilantro. 
  7. Serve. 
cilantro chutney
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