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Chole is a popular Indian stew made with spiced chickpeas.
Chickpeas, also known as garbanzos, are thought to have originated in the Middle East, and are used in many of the world's cuisines including Middle Eastern, Indian, Italian, Spanish, and Latin-American.
They are slightly higher in fat than other legumes but are an excellent source of protein, fiber, vitamins and minerals.
This makes them particularly ideal to use in main courses for vegetarians.
In this recipe, chickpeas are cooked with tomatoes, onions, garlic, ginger and exotic Indian spices; the aromas that come from the pan when you add the spices are incredible!
Serve this dish with cooked basmati rice on the side.
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Papadums
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Chole
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Cashew Korma
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Steamed Basmati Rice
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Ingredients
1 tablespoon vegetable oil
1-1/2 cups finely chopped onions
2 tablespoons minced garlic
2 teaspoons finely grated fresh ginger
1 teaspoon cumin seeds
1 teaspoon coriander
1/2 teaspoon garam masala
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper (or to taste)
3 cups cooked chickpeas
a 14-ounce can of chopped tomatoes
1/2 cup water
salt and pepper
freshly-squeezed lemon juice
chopped fresh cilantro
Cooking Instructions
Heat the oil over medium heat in a large skillet.
When hot, add the onions.
Cook, stirring frequently, for 3 to 5 minutes or until the onions begins to soften and turn translucent.
Add the garlic and ginger and cook for a minute longer.
Add the spices and cook for 30 seconds, stirring continuously.
Add the cooked chickpeas, chopped tomatoes and 1/4 cup of the water and bring to a simmer.
Cover and simmer 15 minutes (check every few minutes and, if it begins to dry out, add more water.)
Season to taste with salt and pepper and lemon juice.
Garnish with the chopped cilantro and serve.
Makes 4 servings
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When I am able to plan ahead, I like to cook my own chickpeas for this dish.
I think they have a better texture and flavor than the canned version but you can certainly use canned chickpeas if you are short on time.
To get the 3 cups of cooked chickpeas required for this dish, follow this short recipe:
Rinse 1 cup dried chickpeas, cover with water and soak overnight.
Drain and cover with 6 cups of water.
Bring to a boil and then turn the heat down and simmer gently until the chickpeas are cooked (anywhere from 1 to 3 hours.)
You may add salt during the last half hour of cooking to add more flavor to the chickpeas.
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