Heera Kala Channa
£1.99
Prices checked
Heera Kala Channa hold their shape well once heated through, keeping a firm, slightly nutty bite rather than turning soft and mushy. Straight from the tin, these black chickpeas are ready to drain and use, saving the soaking and boiling that dried pulses need. They're a natural fit for a proper chana masala or a simple curry, simmered with onions, tomatoes and spices until the sauce thickens and clings to each chickpea. Try them in a chaat, tossed with chopped onion, chilli and a squeeze of lemon for a quick, cooling side. They also work well stirred through rice dishes or added to a pot of dal for extra bite and substance. Drain and rinse the chickpeas before cooking to wash away the canning liquid, then pat dry if you want a firmer texture in a curry. Once opened, tip any unused chickpeas into a separate container, cover with water and keep in the fridge, using them within a day or two. This tin is a handy store-cupboard staple for anyone who cooks Indian food regularly. It cuts down on prep time without compromising on texture, so a midweek curry or chaat comes together in minutes rather than hours.
Ingredients, nutrition and allergen information can change. Always check the packaging before you eat or use a product.
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