Black chickpea stew
Ragout and stew
This recipe comes from my home town of Calcutta. Black chickpeas, also known as Bengal gram, are a staple food in Calcutta. They are sold in many ways: as whole roasted cruncy nibblets, in tangy street salads with cucumber, onion and cumin, as a spicy curry. They are also added to simple vegetable preparations of eggplant, pumpkin and greens for depth and nourishment. Here I'm featuring one of my beloved preparations of this chickpea.
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