Sunday, March 4, 2018

Easy, Tasty, Simple Chole (Simplest Chickpeas/Garbanzo Beans Curry)

So easy, so tasty! This delicious Chickpea/Garbanzo curry needs minimal effort especially if you have cooked Chickpea/Garbanzos on hand; you can use home-cooked or canned. Check this post for cooking beans at home - a very easy as well as economical project!

Reserve and use cooking liquid if homemade; drain and rinse if using canned beans.

Variation: A chopped tomato may be added after the shallot mixture has softened. If a spicier dish is required, add more hot green chiles or a little red pepper.

4 Servings


2 cups cooked Chickpea/Garbanzos
1 tsp Oil
1 dried Red Chile
1/2 tsp Cumin Seeds
1-3 tsp fresh Ginger, grated
1 Shallot, coarsely chopped
1 hot green chile, coarsely chopped (remove core for a mild dish)
1/2 tsp Turmeric
1 tsp Salt
1 pinch Asafetida (optional)
3-4 Tbsp Cilantro, chopped


Heat the oil in a kadai or skillet; add red chile and cumin and let the cumin sizzle and become fragrant; the chile will darken but should not burn. 

Stir in ginger, shallot, and green chile. Cook until they are softened.

Stir in the turmeric, asafetida if using and salt.

Tip in the homemade chickpeas with 1 cup cooking liquid; if using canned beans, add 1 cup water.

Bring to a boil and cook for about 5 minutes mashing the beans a little with the back of the spoon so the curry thickens a bit. 

Remove from heat and stir in cilantro.

Serve hot with roti, tortillas, rice or other grains.


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