Black Chickpeas with a Coconut-Chile Sauce

Kala Chana Masala

Preparation info

  • Makes

    4 cups

    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

A robust legume like this one needs assertive spices, and I usually find myself looking to the south (India, that is) for its dried red chiles, coconut, and coriander seeds. Serve this with the other southern (U.S.A., that is) delicacy: warm, jalapeño-kissed corn bread. You’ll rethink your traditional chili-corn bread strategy for dinner.