Black Chickpea & Ginger Curry

Black chickpeas are not only a north Indian speciality, but according to our family lore, they strengthen the body and mind. We make this curry with thinly sliced ginger
Black chickpea, onion, tomato, canola oil, onion, jalapeno pepper, ginger, cumin, salt, coriander, paprika, mustard seed, turmeric.
Dietary Note: suitable for vegans and dairy and gluten reduced diets


Boil-a-bag: Half fill a medium size pot with water and bring to a boil. Carefully place unopened bag(s) in pot, cover and boil for 15 minutes.

Saucepan: Remove curry from bag and into saucepan. Add 1/4 cup water, cover and heat on medium-low for 15-20 minutes if frozen.

Microwave: Remove the product from the bag into a microwave-safe dish and defrost. Sprinkle with water, cover loosely and cook on high setting for 2 minutes. Stir and cook on high for an additional 1-2 minutes.

Pair with our:

Mild Chicken Curry