Chole Vegetarian Indian Chickpeas Recipes

Steps:

• Heat avocado oil in a pan. To this, add bay leaves, dry chili pepper, cinnamon sticks and whole cumin seeds.
• Once cumin seeds start to sizzle, add diced onion and cook until slightly brown and translucent.
• Lower the heat and add the crushed or fresh tomatoes, ginger and garlic and mix well.
• Add salt, turmeric, paprika, red chili powder, chana masala mix and water. Mix well.
• Let simmer for about 5 minutes with lid on.
• Add cooked chickpeas, mix well and let cook for 7-10 minutes until chickpeas are softened.
• Serve alongside basmati (white) rice, naan or roti.
• Enjoy!

Steps:

• Heat oil in a pot over medium-high heat. Saute onion until translucent, about 5 minutes. Add garlic, ginger, and anise; stir. Add chickpeas, tomato sauce, water, chile powder, garam masala, salt, cumin, coriander, turmeric, and clove. Reduce heat to medium-low and simmer, covered, until chickpeas start to soften, 5 to 7 minutes.
• Mash some of the chickpeas directly in the pot to give the sauce a chunkier consistency. Cover and continue simmering, stirring occasionally, until flavors come together, about 15 minutes. Remove star anise pieces and clove before serving.

Steps:

• Heat oil, keep about 2 tbsp of the onion aside and fry the rest over medium heat for about 4-5 minutes, until tinged brown.
• Add the tomatoes, cook for another 5 minutes, until soft. Stir frequently, mashing the tomatoes to a pulp.
• Stir in coriander, cumin, fenugreek, and cinnamon. Add the chickpeas (including can liquid). Add salt to taste.
• Cover and simmer for 15-20 minutes, stirring occasionally. Add some water if the mixture becomes too dry.
• Meanwhile mix together the chillies, ginger, lemon juice, cilantro, and remaining onion.
• Just before serving, and the ginger and onion mixture. Mix well.

Steps:

• In large saucepan over medium heat, heat cumin seeds, bay leaf and cinnamon until very fragrant, swirling around to prevent burning.
• Add ginger and garlic, cooking until the smell of those fills the air, then add onions.
• Saute onions, stirring frequently, and adding drops of water to prevent sticking, until they are translucent.
• Add the tomatoes, coriander, turmeric, salt, and cayenne.
• Check for seasoning, adding more as you prefer.
• Bring to a boil.
• Add garbanzo beans (chickpeas), cover, and reduce heat.
• Simmer on low for 10-15 minutes.
• Stir in garam masala and lemon juice just before serving.
• Garnish with a sprinkle of chopped cilantro if you desire.
• Serve with rice, or Indian breads or pitas (breads are best warmed on a hot griddle).

Steps:

• Wash mustard greens and spinach until all dirt is gone. Trim and remove all fibrous material, then chop greens and set aside.
• Bring 2 cups water and salt to a boil in a large stockpot. Add mustard greens, spinach, cabbage, and broccoli; cook over medium-high heat until soft, about 10 minutes. Puree with an immersion blender until smooth and creamy.
• Combine 1/2 cup water and corn flour in a bowl to make a runny paste with no lumps. Add it to pureed greens and mix until well combined.
• Cover and cook over medium-low heat, stirring occasionally, for 10 minutes. Mixture should be a medium consistency and not too runny; add more water if too thick.
• Heat oil in a pot over medium-high heat. Add cumin seeds, then add onions and garlic. Saute until onions are translucent, about 8 minutes.
• Add tomatoes, chile pepper, coriander, and ginger. Season with salt to taste. Add chickpeas and cook until heated through, about 5 minutes. Gradually stir in cooked greens.