Chickpea chakalaka

Chickpea chakalaka

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  • Makes about 1 kg
  • Easy
  • Dairy free
  • 20 minutes
  • 30 minutes

There are countless variations of chakalaka but my all-time favourite is my mom’s raw salsa-like take on it. The addition of black garlic paste brings a beautiful umami dimension and a touch of acidity that awakens the whole dish. I’m not opposed to baked beans in a chakalaka, but the chickpeas make it heartier. This makes a great shakshuka base the next morning, too.

Ingredients

  • For the black garlic paste:
  • 2 T canola oil
  • 1 x 4 pack Woolworths mixed peppers
  • 4 heads Woolworths black garlic
  • 2 T boiling water
  • oil, for frying
  • 2 T canola oil
  • 8 baby onions, cut into quarters
  • 3 T trapper salt
  • 1 x 4 pack Woolworths mixed peppers
  • oil, for frying
  • 1 T medium curry powder
  • 8 baby onions, cut into quarters
  • 3 T garam masala
  • 3 T trapper salt
  • 1 T berbere spice (or smoked paprika)
  • 1 T medium curry powder
  • 4 large carrots, grated
  • 2 x 400g cans whole peeled tomatoes
  • 3 T garam masala
  • 5 bay leaves
  • 1 T berbere spice (or smoked paprika)
  • 2 x 400 g cans chickpeas (or 500 g cooked dried chickpeas)
  • 4 large carrots, grated
  • 3 T black garlic paste
  • salt, to taste
  • 2 x 400g cans whole peeled tomatoes
  • chilli oil, to taste
  • 5 bay leaves
  • 2 x 400 g cans chickpeas (or 500 g cooked dried chickpeas)
  • 3 T black garlic paste
  • salt, to taste
  • chilli oil, to taste

Cooking Instructions

1. To make the black garlic paste, peel the garlic and place the cloves in a mortar. Add the boiling water and oil and crush until a paste is formed. Reserve to add to your chakalaka or any gravy. It’s a great flavour bomb. It will keep in the fridge for up to 2 weeks.

2. Rub the peppers in oil and place in hot embers to char all over. Once charred, place in a bowl, cover in clingwrap and set aside.

3. Place a cast-iron pot onto the embers and add some oil to coat the bottom. Add the onions and cook until golden brown.

4. Add the trapper salt and spices, toast for a minute, then add the carrots and sweat for 8–10 minutes.

5. Peel and seed the charred peppers. Chop roughly and add to the pot with the tomatoes, bay leaves and chickpeas. Cook for 30 minutes.

6. Once cooked, add the black garlic paste, salt and chilli oil.

DAIRY-FREE, WHEAT- AND GLUTEN- FREE, PLANT-BASED

Photographs: Toby Murphy
Production: Abigail Donnelly

Vusi Ndlovu Recipe by: Vusi Ndlovu
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