Black chickpeas cooked in a dry form without gravy offer a delightful culinary experience. This recipe showcases the nutty flavor and firm texture of the chickpeas, perfect for a hearty and wholesome meal.
I once made a Japanese interpretation of this. My friend from rural Guatemala looked at them and said “these remind me of these ants with big bums that I used to see on my way to and from school when I was a kid. I would always pick them up and pull the bums off and keep them in my pocket, then when I got home, I would fry them up and eat them with tortillas.” Only time I’ve ever had culture shock without traveling.
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[Sukhe kale chane recipe](https://blessmyfoodbypayal.com/sukhe-kale-chane-recipe/)
I once made a Japanese interpretation of this. My friend from rural Guatemala looked at them and said “these remind me of these ants with big bums that I used to see on my way to and from school when I was a kid. I would always pick them up and pull the bums off and keep them in my pocket, then when I got home, I would fry them up and eat them with tortillas.” Only time I’ve ever had culture shock without traveling.
It goes well with suji halwa and puri😋