Normally Black chana or Bengal gram or Desi chana is usually seen in Indian especially South Indian recipes. But recently I tried a simple Kabuli Chana chutney from Monisha Bharadhwaj's Indian Kitchen. Kabuli Chana or lighter colour chickpeas is called so as it is a native of Afghan, North Africa and even South Europe and was introduced in India few centuries back.
White Chickpeas : 1/2 cup +
Aniseeds: 1/4 tsp+
Onion: 1/2 cup finely chopped
Garlic: 1-2 clove minced
Chili Powder: 1/2 tsp+
Amchoor Powder (Dried Mango Powder) : 1/4 tsp+
Salt: as per taste
Sugar: a pinch
Soak chickpeas in water overnight and cook till soft.Drain and keep aside. Do not throw away the water in which it was cooked.
Heat oil in a deep pan. Add aniseeds and let it splutter. Add finely chopped onion and garlic and saute till transparent. Add in the rest of ingredients and cook for a minute. Add cooked chickpeas and mix well. Remove from heat and cool.
Blend to a fine puree adding water (the cooked water previously set aside) if needed and serve garnished with toasted aniseeds or chopped caramelized onions.
Enjoy it as a chutney/dip with bhajias or tortilla chips.We usually associate chickpea dip with hummus but this one is Indian style chutney and goes well with chips and fritters and is definitely holds good against hummus.