Spiced Chickpeas Chole Recipes

INDIAN SPICED CHICKPEA GRAVY (CHOLE) RECIPE

Indian Spiced Chickpea Gravy (Chole) Recipe image

Chole, Indian chickpea curry, is a wonderful side or main. It's usually eaten with deep fried bread or with a steaming hot plateful of white rice.

Provided by Denise D'silva Sankhé

Categories Side Dish Appetizers and Hors d'Oeuvres Mains

Time 12h20m

Yield 2

Number Of Ingredients 17

Ingredients

1 cup dried chickpeas (or two 15-ounce cans chickpeas, drained and rinsed, see note)
1 black cardamom pod
1-inch piece cinnamon
1 bay leaf
6 peppercorns
2 teaspoons cumin seeds
3 teaspoons coriander seeds
1 teaspoon fennel seeds
2 dry kashmiri chiles
2 tablespoons vegetable oil
1 medium onion, finely chopped (about 1 cup)
1 teaspoon ginger-garlic paste (see note)
2 large tomatoes
1 teaspoon amchur or dry mango powder
2 small Indian or Thai green chiles, split in half
Kosher salt
2 tablespoons minced fresh cilantro leaves and tender stems

Steps:

Place the chickpeas in a medium bowl and cover with warm water by 2 inches. Let soak for 12 hours. Transfer soaked chickpeas and their liquid to a pressure cooker. Seal and heat over medium-low heat to low pressure. Cook until chickpeas easily break down, about 25 minutes after they come to pressure. Release pressure and set aside to cool.
Meanwhile, heat a large cast iron skillet over medium heat. Add black cardamom, cinnamon, bay leaf, peppercorns, cumin seeds, coriander seeds, fennel seeds, and Kashmiri chillies. Cook, stirring, until fragrant, about 5 minutes. Allow to cool and then grind in a coffee grinder till completely powdered.
Heat oil in the same pan on medium heat until shimmering. Add the onions and cook, stirring, until translucent, about 5 minutes. Add the ginger-garlic paste and stir until the raw smell of the paste disappears, about 2 minutes. Add the tomatoes and cook, stirring, until the tomatoes break down and the oil separates, about 10 minutes. Add dry mango powder and green chillies. Stir until fragrant, about 1 minute. Add the powdered spice blend and stir until fragrant. At this stage, add a few teaspoons of water in case the spices stick to the bottom of the pan as they tend to burn easily. Cook, stirring frequently, about 5 minutes. Add the boiled chickpeas with the water they were boiled in, stir, and simmer for 10 minutes so that the chickpeas absorb the spices. Garnish with coriander leaves, onion rings and serve with rotis, bhaturas (deep fried bread), or rice.

Nutrition Facts : Calories 626 kcal, Carbohydrate 89 g, Cholesterol 0 mg, Fiber 19 g, Protein 25 g, SaturatedFat 2 g, Sodium 559 mg, Sugar 22 g, Fat 22 g, ServingSize serves 2, UnsaturatedFat 0 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

Ingredients

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

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 Bean and Pea Side Dishes

Time 55m

Yield 4

Number Of Ingredients 12

Ingredients

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

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