Chicken Keema with Black Chickpeas

Chicken Keema

If you ask me which is the one legume that I cannot live without, it has to be Black Chickpeas. There are so many possibilities with this gem and if you notice my feed, I use it in all forms, raw, whole and sprouted. This time, it was with the chicken keema.

We are back from our annual pilgrimage to India. The trip home has left us all very well endowed and I do not mean the pockets. Thanks to all the eating in India, we are now trying to cut carbs in our dinner. Remember, low carbs doesn’t have to mean sad meals and punishing yourself. This chicken keema with black chickpeas is a good balance of healthy and tasty. It is a filling dish and can be had on its own or with a side of hot rotis and parathas.

Another suggestion is to have it along with plain dosa. Or you can give your masala dosa a new twist. Try it as a dosa filling instead of the usual carbs-rich potatoes in the masala dosa. I have an interesting recipe coming up on that as well. So, stay tuned. Until then enjoy this portion of heaven-guilt free!


Chicken Keema

Black Chickpea-Chicken Keema


  • Minced chicken breasts or thighs- 250gm
  • Black chickpeas soaked overnight-1/2 cup
  • Green Peas-2 tablespoons (optional)
  • Medium onion finely chopped-1
  • Medium tomato finely chopped-1
  • Cumin powder-1/4 teaspoon
  • Garam Masala-1.5 teaspoon
  • Cumin seeds- 1 teaspoon
  • Bay leaf- 1
  • Cinnamon sticks- ½ inch
  • Black and green whole cardamoms- 2 and 4 pieces each
  • Star anise- 1 whole flower
  • Mace- One small portion
  • Black pepper- ½ teaspoon
  • Cloves- 4 pieces
  • Ginger-garlic paste-2 tablespoons
  • Turmeric powder-1/2 teaspoon
  • Red chili powder- ½ teaspoon or as per taste (optional)
  • Green chilies chopped fine-2 (optional)
  • Chopped coriander- 2 tablespoons
  • Salt-1.5 teaspoons or as per taste+1/2 teaspoon
  • Oil- 1 tablespoon


  1. Wash and boil the black chickpeas with one-cup water and ½ teaspoon salt until they are soft. Drain water (retain it for using it later) and keep aside
  2. Heat one-tablespoon oil in a heavy bottomed pan and add cumin seeds, bay leaf, cinnamon sticks, black and green cardamoms, star anise, mace, black pepper and cloves. Stir for half a minute, and keeping the flame on medium, add onions and ginger-garlic paste. Keep stirring until the onions are nicely brown, then add tomatoes, cumin powder, garam masala, turmeric powder and red chili powder, green chilies and mix well
  3. Turn the flame to medium-high and cook the onion-tomato-spice mixture well you see oil oozing out. If at any point the mixture starts to stick to the pan, add a few teaspoons of the reserved water from boiled chickpeas
  4. Add minced chicken and 1.5 teaspoons salt and give it a nice mix to ensure equal distribution of salt
  5. Once mixed well, add boiled chickpeas, green peas (if using) and 2 tablespoons of the reserved water from boiled chickpeas. If you desire more gravy, then you could add more water
  6. Turn off heat, garnish with chopped coriander and serve hot as is or with a side of hot roti or paratha


Calories (per serving)- 50 Nutrition- Good fat/ Protein punch/Iron/Vitamin B6/Magnesium/Zinc It did wonders for your-Muscles/Hair/Quality of sleep/Immunity/Cold and Sore throat/Anaemia


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