Cholay Spiced Chickpeas Recipes

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CHOLAY (CURRIED CHICKPEAS)



Cholay (Curried Chickpeas) image

This is a very flavorful recipe from North India, usually eaten with fried bread like bhatura or puri. I like to serve it over rice for a very filling meal. You can also try it as a quick snack over toasted bread. This recipe is much quicker to make if you use precooked canned beans, but I like to think that the authentic flavor comes from doing it the hard way!

Provided by SHAMMI EDWARDS

Categories     Side Dish     Beans and Peas

Time 45m

Yield 6

Number Of Ingredients 16

2 cups water
1 tea bag
1 bay leaf
2 (15.5 ounce) cans garbanzo beans, drained
2 tablespoons vegetable oil, divided
1 onion, sliced
3 tomatoes, chopped
¼ cup fresh cilantro leaves
1 teaspoon ground coriander
1 teaspoon cumin seeds
1 teaspoon grated fresh ginger root
1 teaspoon grated garlic
1 teaspoon ground turmeric
1 onion, finely chopped
ground cayenne pepper to taste
1 pinch garam masala

Steps:

  • Place the 2 cups water, tea bag, and bay leaf into a pot, and bring water to a boil. Reserving about 1/2 cup garbanzo beans, stir the beans into the boiling water. When beans are heated through, discard the tea bag and bay leaf. Remove from heat. Drain the beans, reserving water, and set aside.
  • Heat 2 teaspoons oil in a skillet over medium heat, and saute the sliced onion until tender. Remove from heat, cool, and mix in the reserved garbanzo beans, 1 tomato, and 1/2 the cilantro leaves. Set aside.
  • Heat the remaining oil in a skillet over medium heat. Blend in the coriander, cumin seeds, ginger, and garlic. Cook and stir for 15 to 20 seconds, until lightly browned. Mix in the turmeric. Stir the chopped onion into the skillet, and cook until tender. Mix in the remaining tomatoes. Season with salt, cayenne pepper, and garam masala. Bring the tomato liquid to a boil, and cook about 5 minutes. Stir in the boiled garbanzo beans, sliced onion mixture, and enough of the reserved water to attain a thick, gravy-like consistency. Continue to cook and stir 5 minutes. Garnish with the remaining cilantro leaves to serve.

Nutrition Facts : Calories 247.5 calories, Carbohydrate 40.2 g, Fat 6.7 g, Fiber 8.3 g, Protein 8.5 g, SaturatedFat 1 g, Sodium 448 mg, Sugar 3.2 g

SPICED CHICKPEAS (CHOLE)



Spiced Chickpeas (Chole) image

Serve nice and hot with rice or naan. This is one of my favorite Indian dishes.

Provided by Kathleen Woods Rubino

Categories     Side Dish     Beans and Peas

Time 55m

Yield 4

Number Of Ingredients 12

2 tablespoons vegetable oil
1 teaspoon ground cumin
½ teaspoon ground dried red chilies
2 serrano chile peppers, seeded and chopped
2 large onions, chopped
2 (15 ounce) cans garbanzo beans (chickpeas), drained
3 tablespoons lemon juice
⅔ cup water
salt to taste
3 tablespoons minced fresh ginger root
2 large tomatoes, chopped
¼ cup chopped fresh cilantro, for garnish

Steps:

  • Heat the vegetable oil in a large pot over medium heat. Stir in the cumin and ground red chilies, and cook for a few seconds until the spices are fragrant. Add the serrano chiles, onions, garbanzo beans, lemon juice, and water; season to taste with salt. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the vegetables are tender and most of the liquid has evaporated, about 15 minutes. Sprinkle with ginger, tomatoes, and cilantro to serve.

Nutrition Facts : Calories 283 calories, Carbohydrate 44.5 g, Fat 8.8 g, Fiber 8.9 g, Protein 8.9 g, SaturatedFat 1.3 g, Sodium 430.5 mg, Sugar 6.1 g

SPICY ROASTED CHICKPEAS RECIPE BY TASTY



Spicy Roasted Chickpeas Recipe by Tasty image

Here's what you need: chickpeas, olive oil, ground cumin, chili powder, cayenne pepper, salt

Provided by Crystal Hatch

Categories     Snacks

Yield 1 serving

Number Of Ingredients 6

15 oz chickpeas, 1 can, drained and rinsed
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon cayenne pepper
½ teaspoon salt

Steps:

  • Preheat oven to 400°F (200°C).
  • Carefully dry the chickpeas. Removing the skins is optional and they will come off easily. The drier you get them, the crunchier they'll be!
  • In a medium bowl, add dried chickpeas, olive oil, cumin, chili powder, cayenne pepper and salt. Toss well to coat evenly.
  • Spread chickpeas out on a parchment paper-lined baking sheet.
  • Roast for 15-20 minutes.
  • Mix around on baking sheet and roast for additional 15-20 minutes, or until browned.
  • Cool for 5-10 minutes.
  • Enjoy!

Nutrition Facts : Calories 823 calories, Carbohydrate 115 grams, Fat 25 grams, Fiber 34 grams, Protein 38 grams, Sugar 20 grams

CHOLAY



Cholay image

Provided by Huma Siddiqui

Categories     Onion     Tomato     Side     Vegetarian     Diwali     Ramadan     Spice     Chickpea     Vegan     Cilantro     Simmer     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 servings

Number Of Ingredients 9

1 pound dried chickpeas (garbanzo beans; 2 1/2 cups), picked over
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 large onion, sliced, plus extra thin slices for garnishing
4 medium tomatoes, chopped, plus thin slices for garnishing
1 1/2 teaspoons chile powder (see Tip, below)
1 1/4 teaspoons ground cumin
1 teaspoon salt
1/2 cup fresh cilantro, finely chopped, plus extra for garnishing

Steps:

  • In large bowl, combine chickpeas and enough cold water to cover by 2 inches. Refrigerate at least 8 hours or overnight, then drain and rinse thoroughly under running water.
  • In 6- to 8-quart saucepan, combine chickpeas and 5 cups water. Bring to boil, then reduce heat to moderate and simmer, uncovered, until chickpeas are tender but not mushy, about 2 1/2 hours. Raise heat to high and boil until all but 1/2 inch of water has evaporated. Remove from heat and set aside.
  • In large saucepan over moderate heat, heat oil. Add cumin seeds and sauté until they begin to sizzle, about 30 seconds. Add onions and sauté until golden brown, about 15 to 20 minutes. Add tomatoes, chile powder, cumin, and salt and simmer, stirring frequently, until sauce thickens slightly, about 2 to 3 minutes. Stir in chickpeas and 1/2 cup cilantro, cover, and simmer until thick sauce forms, about ten minutes. Pour into serving dish and garnish with remaining cilantro, sliced onions, and sliced tomatoes.

ALOO CHOLAY (CHICKPEA-POTATO CURRY)



Aloo Cholay (Chickpea-Potato Curry) image

From the cookbook, "Hands Off Cooking" by Ann Martin Rolke. "This is my take on a classic Indian mild chickpea-potato curry. I usually serve it with basmati rice and naan, tortillas, or pitas. When Indican cooks call for "chili powder," they usually mean cayenne, which I use here. If you like your food a little less spicy, use a Southwestern chili powder to add some flavor but not much spice. This is great with a dollop of Raita." Posted for ZWT8.

Provided by kitty.rock

Categories     Curries

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 1/2 cups vegetable broth or 2 1/2 cups water
2 (15 ounce) cans chickpeas, drained and rinsed
1 (14 ounce) can tomatoes (fire-roasted) or 1 (14 ounce) can tomatoes (stewed with chiles)
6 baby Yukon Gold potatoes (new, about 12 ounces)
1 cup diced onion
1 tablespoon unsalted butter
2 teaspoons ginger (crushed ginger from a jar)
2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper

Steps:

  • In a large pot, combine the broth, chickpeas, tomatoes, potatoes, onion, butter, ginger, salt, cumin, coriander, and cayenne.
  • Stir to mix and nestle the potatoes into the liquid.
  • Set the pot, uncovered, over medium heat.
  • Simmer vigorously for about 35 minutes, or until the potatoes are tender.
  • Serve the curry in bowls with Indian naan bread or over rice.

Nutrition Facts : Calories 565.5, Fat 6.1, SaturatedFat 2.2, Cholesterol 7.6, Sodium 1826, Carbohydrate 112.8, Fiber 18.7, Sugar 6.9, Protein 18.6

CRISPY SPICED CHICKPEAS RECIPE BY TASTY



Crispy Spiced Chickpeas Recipe by Tasty image

Here's what you need: canned chickpea, olive oil, garlic, red pepper flakes, black ground pepper, kosher salt

Provided by Pierce Abernathy

Categories     Snacks

Yield 2 cups

Number Of Ingredients 6

2 cups canned chickpea, drained, rinsed and dried
2 tablespoons olive oil
1 clove garlic, minced
¼ teaspoon red pepper flakes
¼ teaspoon black ground pepper
½ teaspoon kosher salt

Steps:

  • Preheat the oven to 350°F (180˚C). Line a baking sheet with parchment paper.
  • Combine the chickpeas, olive oil, garlic, red pepper flakes, black pepper, and salt in a large bowl and toss to coat.
  • Transfer the chickpeas to the baking sheet and bake until golden and crisp, 40-45 minutes, shaking halfway through cooking.
  • Enjoy!

Nutrition Facts : Calories 275 calories, Carbohydrate 25 grams, Fat 16 grams, Fiber 7 grams, Protein 8 grams, Sugar 4 grams

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