Black Chickpea Soup

Preparation Time: 6 Hours
Cooking Time: 3 Hours
Makes: 4 Servings
Spice level: 0 chilies


1 cup dried Laxmi Kala Chana
2 tablespoons Laxmi Ghee, more for croutons
1 pound (or more) meaty pork or veal bones
1 medium yellow onion, peeled and diced
1 carrot, diced
2 stalks celery, including the top green leaves, diced
1 tablespoon Laxmi Garlic Paste
8 cherry tomatoes, cut in half
1 bay leaf
2 sprigs thyme
½ cup white wine
About 20 bread cubes, 3/4-inch
Salt and black pepper to taste
1 cup chard, beet tops or other greens, chopped
2 eggs
Grated Grana Padano or Parmesan
Fresh basil leaves for garnish


1. Wash the Kala Chana and soak them in water to cover for at least 6 hours, or overnight.

2. Heat the oil in a soup pot over medium heat and brown the bones well. Add the onion, carrot, celery and garlic.

3. Sauté for about 5 minutes, or until the onion becomes translucent. Add the tomatoes, bay leaf, thyme, drain Kala Chana and wine, and add enough water to cover by about an inch.

4. Cover and bring the soup to a boil over medium-high heat, then turn the heat down to low and cook, checking occasionally to make sure the mixture doesn’t dry out. (Mine didn’t, but if yours does, add water as necessary.)

5. The chickpeas and meat will become tender at about the same time, which could be after 3 hours or more.

6. At some point make the croutons: Toss the bread cubes with melted ghee. Bake at 325 degrees on a baking sheet; toss occasionally, until beautifully golden. Sprinkle with a little salt and set aside.

7. Remove the bones; shred and return the meat to the pot.

8. Reheat, adding the greens and cooking until tender, about 10 minutes.

9. Remove the bay leaf.

10. Beat the eggs, add them and stir.

11. Add 2 handfuls cheese.

12. Ladle into bowls; top with parmesan, cracked pepper and torn basil

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Roasted Chickpeas

Preparation Time: 8 Hours
Cooking Time: 60 Minutes
Makes: 4-6 Servings
Spice level: 0 chilies


1 pound dried Laxmi Kabuli Chana
1/4 cup plus 1 teaspoon red wine vinegar
1 tablespoon olive oil
1 teaspoon Dijon mustard
1 1/2 teaspoons kosher salt, divided


1. Place the kabuli chana in a medium bowl and cover with 2 inches of water. Soak overnight. Heat the oven to 400 degrees F.

2. Drain them, return to the mixing bowl, and set aside. Place 1/4 cup vinegar, mustard, and 1 teaspoon salt into a small lidded container and shake vigorously to combine.

3. Add the olive oil and shake to combine. Pour the dressing over them and toss to combine. Spread them on a half sheet pan and roast until they are deep golden brown and crunchy, tossing every 15 minutes, for 60 to 65 minutes.

4. Remove from the oven, return to the mixing bowl, add the remaining vinegar and salt, and toss to combine.

5. Transfer back to the sheet pan and spread out to cool completely before serving as a snack.

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Preparation Time: 20 Minutes
Cooking Time: 30 Minutes
Makes: 24
Spice level: 3 chilies


3 cups Laxmi All Purpose Flour
8 tbsp. unsalted butter, cubed and chilled
Kosher salt, to taste
3/4 cup ice-cold water
1/2 lb. russet potatoes, peeled and roughly chopped
2 carrots, roughly chopped
2 tbsp. canola oil, plus more
1 tsp. Laxmi Cumin Seeds
1 small yellow onion, minced
3/4 cup frozen peas, defrosted
1/4 cup minced cilantro
1/4 cup minced mint
1/2 tsp. Laxmi Garam Masala
2 small green Thai chiles or 1 serrano, minced
1 (1?) piece of ginger, peeled and minced
Laxmi Tamarind and coconut-cilantro chutneys, for serving (optional)


1. Make the dough: Pulse Laxmi All-purpose flour, butter, and salt in a food processor into pea-size crumbles. Add water; pulse until dough forms. Divide into 12 balls; chill 1 hour.

2. Make the filling: Boil potatoes and carrots in a 4-qt. saucepan of salted water until tender, 8–10 minutes. Drain; coarsely mash. Add 2 tbsp. oil to pan; heat over medium-high.

3. Cook Laxmi cumin seeds until they pop, 1–2 minutes. Add onion and ginger; cook until golden, 4–6 minutes.

4. Let cool; stir into potato mixture with peas, cilantro, mint, Laxmi garam masala, chiles, and salt.

5. Form and fry samosas: Working with 1 ball at a time, roll dough into a round; cut in half. Gather straight edges of 1 half-round together, overlapping by to form a cone.

6. Moisten seam with water; press to seal. Spoon 1 tbsp. filling into cone. Moisten edges of cone with water; pinch to seal. Heat oil in a 6-qt. saucepan until a deep-fry thermometer reads 350°.

7. Fry samosas until crisp, 8–10 minutes. Drain on paper towels;

8. Serve with our delicious House of Spices chutneys.

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