November 23, 2008


Chickpea/Garbanzo beans are high in protein and one of the earliest cultivated vegetables. My recipe using them is called Chole in Northern India. This goes well with with puris. Since puris are little fatty I am presenting it with chapatis/rotis.

Serves - 4 people
Preparation Time: 20 mins 

Ingredients for preparation :

2 cups of Chickpeas/Garbanzo beans, soaked in water overnight or for 8-10 hrs
2 onions chopped
4 green chillies slit lengthwise
1 big or 2 small tomatoes or tomato puree can used accordingly
1/2 tsp ginger-garlic paste
½ tsp of turmeric powder
½ tsp of chilli powder
1 tsp of chole masala powder
1/2 cup coriander chopped
salt as per taste
1 1/2 tbsp of oil

    Method :
    1. Pressure cook the soaked chickpeas/garbanzo beans for about 4-5 whistles . Drain the water and keep aside.Canned garbanzo can also be used.
    2. Heat oil in a big sauce pan, add onions, green chillies and keep mixing until the rawness of onions is gone.
    3. Add turmeric powder, chopped coriander and ginger garlic paste and saute it .
    4. Add chilli powder, chole masala powder, salt and let it fry for a sec.
    5. Now add tomatoes and saute them nicely till are smashed.
    6. Then finally add the cooked/canned chickpeas and mix them well.
    7. Add little water and cook covered for few mins till it becomes like a gravy.
    8. If you like it dry wait until all the water evaporates.
    9. Garnish with coriander.
    10. Serve it hot with puris/rotis/chaptis along with sliced onions and lime pieces.



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