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Kala Channa (Dry Black Chickpeas)
Serving Size : 4

1 cup black chickpeas
2 tablespoons extra virgin olive oil
2 teaspoons ajowan seeds, (also called carom or bishop's weed)
salt to taste
3 cups water

Soak chickpeas overnight in 4 cups of water in a covered container.

In a medium pressure cooker, add all ingredients and steam on high
heat 25-30 minutes. Then turn the heat to low and cook for 1 hour.
Check for doneness, being careful to wait until cooker is depressurized.
Chickpeas should be soft but firm to the touch. If needed, cook 30
minutes longer.


Note: Ajowan (which is also spelled as ajwain) can be found in
Indian markets.

Cooked chickpeas will keep in your refrigerator for at least a
week.

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