Chole (Curried Garbanzos) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is a very popular Punjabi dish (Punjab is a state in North India). For more information on some of the Indian spices used in this recipe. Ingredients:
8 cups cooked chickpeas |
1 tablespoon oil or 1 tablespoon ghee (use ghee for a richer, but non-vegan version; ghee is clarified butter) |
4 green chilies, chopped |
1 inch ginger, peeled,finely chopped |
1/2 teaspoon red chili powder |
1/2 teaspoon turmeric powder |
1 teaspoon coriander powder |
1 1/2 cups boiled peeled diced potatoes |
1 teaspoon salt, to taste |
1 teaspoon dried mango powder or 1/4 cup tamarind pulp |
1 cup water |
1/2 bunch fresh coriander, chopped |
1 cinnamon stick, ground |
3 cloves, ground |
6 black peppercorns, ground |
Directions:
1. Mash one teaspoon of the cooked chickpeas.
2. Heat oil or ghee in a heavy skillet over medium heat.
3. When heated, add the chopped green chilies and ginger, stir.
4. Remove the skillet from the flame and add the red chili powder, turmeric powder and coriander powder.
5. Stir, and return the skillet to the flame.
6. Add the diced potatoes and saute for about 8 minutes or until the potatoes turn golden brown.
7. Now add the cooked chickpeas and salt.
8. Saute for a minute, and then add the 1 teaspoon of mashed chickpeas, and mango powder or tamarind pulp.
9. Add 1 cup water and bring to a vigourous boil.
10. Garnish with chopped coriander and sprinkle with the ground spices.
11. Serve hot with baturas (deep fried Indian bread), or rotis (common Indian flatbread), or nan (thick Indian bread).
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