Creamy Spicy Black Chickpea Curry with Potatoes- Love Food Eat


  • 1 ½ cups of dry black chickpeas
  • 1 cup finely chopped tomatoes
  • 1 ½ cups of cubed potatoes
  • 1 cup coconut milk
  • 1 tsp chili powder
  • ½ tsp turmeric powder
  • 1 tsp cumin powder
  • 2 tbsp coconut oil

Whole spices

  • 20 peppercorns
  • 4 cardamoms
  • 1 star anise
  • 2 inches of cinnamon
  • 10 cloves

Soak the dry black chickpeas for 4-5 hours or overnight. Discard the water. Add fresh water and 1 tsp of salt and cook it till soft (I used the pressure cooker).

Boil the cubed potatoes with a pinch of salt till soft.

Combine coconut milk with chili powder, cumin and turmeric in a bowl.

Heat oil in a pan. Add the whole spices. Fry in low flame till fragrant.

Add the finely chopped tomatoes and cook for about 5 minutes. Tomatoes should start falling apart and get soft and juicy. Now add the boiled potatoes. Continue to cook.

Keep about half a cup of chickpeas aside and add the remaining chickpeas in to the curry.

Mash the chickpea you kept aside well with a spoon and add it to the curry. This will give a body to the gravy and make it thick. Boil the curry for 2-3 minutes.

Now reduce the flame and add the coconut milk with the spices to the curry slowly. Season with salt. Simmer the curry for 5 minutes for all the flavors come together.

Serve with rice or roti.