Black chickpeas have never been so much delicious to me, it is this gravy that made me realize how amazing these legume can taste even in it’s basic form. Most of the recipes that I post here get made at least twice: once for real life meal and once for the blog. But every once in a while I get a recipe that sticks around for longer than average because it is either A) a little bit more tricky to master, or B) so absolutely life changing that it must be made again and again.
This black chickpeas gravy falls in group B, to be specific I made it total of 5 times in last 10 days for breakfast, lunch and even for dinner. It’s that good.
My dear readers, I can read your mind. I and you are in the same boat of “NOT HAVING TIME” stuff in the morning busy hours to whip up an elaborate side dish with chapati. Black chickpeas gravy does not pull any extra minutes of your schedule and comes very handy.
The gravy base is actually gram flour which is sauteed to perfection fading away it’s raw smell. And when it is cooked with spices plus water, gravy becomes thicker and thicker making it more appropriate to pair with chapati.