Curried Whole Chickpeas (Chole)

Ingredients:
  • 1 1/4 cup chickpeas
  • 1 tsp Minced green chili
  • 5 1/2 cup Water
  • 1 tsp Turmeric
  • 1 ea Bay leaf
  • 1/2 tsp Hungarian paprika
  • 5 Tbsp Ghee
  • 1 Tbsp Coriander
  • 1 ea 2 cinnamon stick
  • 1/2 tsp Cayenne
  • 6 ea Black peppercorns
  • 1/8 tsp Asafetida
  • 1/2 tsp Black cardamom seeds
  • 1 ea Large tomato, diced
  • 8 ea Whole cloves
  • 1 tsp Salt
  • 1 Tbsp Whole cumin seeds
  • 3 Tbsp Lemon juice
  • 1 Tbsp Grated ginger
  • 3 Tbsp Coarsely chopped coriander
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Preparation:

Rinse the chickpeas & soak them. Drain well. Add the chickpeas to the water with the bay leaf & a small amount of ghee. Bring to a boil & simmer for 1 hour. Drain & reserve the liquid. Using a mortar & pestle, grind the cinnamon stick, peppercorns, cardamom, cloves & cumin seeds.

Heat 3 Tbsp ghee in a skillet. When hot, stir in the ginger root, chilies & fry till browned. Remove from heat & sprinkle in the turmeric, paprika, coriander, cayenne & asafetida. Return to heat & add diced tomato. Stir fry for 4 to 5 minutes. Stir in salt, chickpeas, 1/2 cup of reserved cooking water & lemon juice.

Simmer till the liquid has appreciably thickened. Sprinkle with the crushed spices & serve.

Servings:
Source: Yamuna Devi, The Art of Indian Vegetarian Cooking
Submitted by: Recipe Group Member
Date:






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