Spiced Chickpeas (Chole) Recipe

This spiced chickpeas recipe, also known as Chole, is a popular vegetarian dish in Indian cuisine. It features flavorful spices and hearty chickpeas cooked in a rich and tangy tomato-based gravy. This dish is perfect for a comforting and satisfying meal, and it pairs well with rice, roti, or naan. With just a few simple ingredients and easy steps, you can recreate this delicious Indian dish at home.

Ingredients

• 2 cups chickpeas (pre-soaked or canned)
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 bay leaf
• 1 teaspoon ginger-garlic paste
• 2 green chilies, slit
• 1 teaspoon turmeric powder
• 1 tablespoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• Salt to taste
• Fresh coriander leaves for garnish

Directions

1. If using dried chickpeas, soak them overnight in water. Rinse and drain the chickpeas before using.
2. In a large pan or pressure cooker, heat the oil over medium heat.
3. Add the cumin seeds and bay leaf. Let them sizzle for a few seconds.
4. Add the chopped onions and sauté until golden brown.
5. Add the ginger-garlic paste and slit green chilies. Sauté for another minute.
6. Add the tomato puree and cook until the oil separates from the masala.
7. Add the turmeric powder, coriander powder, cumin powder, red chili powder, and garam masala. Mix well.
8. Add the soaked or canned chickpeas and mix until they are well coated with the spices.
9. Add salt to taste and enough water to cover the chickpeas.
10. If using a pressure cooker, cover it and cook for about 15-20 minutes or until the chickpeas are tender. If using a regular pan, cover it and simmer for about 30-40 minutes or until the chickpeas are tender.
11. Once the chickpeas are cooked, garnish with fresh coriander leaves.
12. Serve hot with steamed rice, roti, or naan.

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