Spiced Chickpeas Chole Recipes
CHOLE (TANGY CHICKPEAS WITH TOMATOES AND BLACK TEA)
Chana masala, or chickpeas with spiced tomato gravy, has regional variations all over India; chole is a related, but specifically Punjabi, dish from northern India. It's ubiquitous at snack shops and often served alongside bhatura, a puffed fried bread. While chole is traditionally made with dried chickpeas, canned chickpeas streamline cooking on a weeknight. Chole has numerous versions, but it is characterized by a rich, tangy flavor from black tea and amchur powder, which is made from green mango.
Provided by Sarah DiGregorio
Categories dinner, weeknight, curries, main course
Time 40m
Yield 4 to 5 servings
Number Of Ingredients 22
Steps:
- In a small bowl, combine the methi, coriander, chile powder, cumin, amchur, fennel seeds, cinnamon, ¼ teaspoon hing, cloves and cayenne, if using.
- Warm ¼ cup oil in a large pot or Dutch oven over medium-high heat. Add the onion, season with 1 teaspoon salt and cook, stirring often, until the onion is translucent and starting to brown, 10 minutes.
- Reduce the heat to medium, add the ginger and garlic pastes and the green chiles, and stir to combine. Add the spice mixture and stir to combine into a fragrant paste, about 1 minute. Increase the heat to medium-high, add the tea and scrape up any browned bits on the bottom of the pan. Add the chickpeas and tomato sauce. Let the mixture come to a boil, then reduce the heat to maintain a very low simmer and cook, uncovered, for 15 to 25 minutes, stirring occasionally, until the sauce has reduced and slightly darkened in color and the flavors have mellowed slightly.
- In a small saucepan or skillet, warm the remaining 2 tablespoons oil over medium-high heat. Add the julienned ginger and a generous pinch of hing, and cook, swirling the pan, until the ginger sizzles and the mixture is fragrant, about 1 minute. Stir the mixture into the chickpeas. Taste and add more salt if necessary. Top with cilantro and serve with flatbreads.
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