Chickpea chakalaka

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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

1 x 4 pack Woolworths mixed peppers
oil, for frying
8 baby onions, cut into quarters
trapper salt
1 T medium curry powder
3 T garam masala
1 T berbere spice (or smoked paprika)
4 large carrots, grated
2 x 400 g cans whole peeled tomatoes
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
For the black garlic paste:
4 heads Woolworths black garlic
2 T boiling water
1 T canola oil
For trapper salt, mix:
2 t coriander seeds
2 t caraway seeds
50 g yellow mustard seeds
50 g fenugreek
4 T salt
100 g brown sugar
2 1⁄2 T dried onion
2 1⁄2 T dried garlic
1 1⁄2 T chilli flakes

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.

Photographs: Toby Murphy
Production: Abigail Donnelly