July 03, 2018
Also known as chana masala or garbanzo curry, chole has many regional variations but is usually prepared with white garbanzos. Here is our rendition from the northern state of Punjab, using iron rich garbanzo beans!
Makes 6 cups
1 1/3 cups (250g) black garbanzo beans (or white)
3 tablespoons ghee or olive oil
1 tablespoon + 1 teaspoon chole masala
1 1/2 teaspoon sea salt
1/4 cup fried shallots
1/2 cup chopped tomatoes (optional)
1/4 cup finely chopped cilantro (optional)
2 tablespoons plain whole milk yogurt (optional)
Rinse the garbanzo beans in water twice. Soak them for 2 hours or overnight in the refrigerator. Drain the beans, then add 4 cups of fresh water, ghee, masala, salt and shallots.
Bring to a boil then turn the heat down, cover and simmer for an hour or more, until the beans are cooked through and tender. There should be some water remaining.
Once the beans are soft, remove the lid and continue cooking on medium heat until almost all of the water is absorbed.
Turn the heat off and add tomatoes, cilantro and a dollop of yogurt to serve.
This recipe results a dry curry. Add yogurt or coconut milk at the end to make it thicker.
Serve warm on toast with a friend egg on top.
Add to lettuce to make a warm salad.
Substitute ghee for sesame or olive oil to make it vegan.
Referenced chole masala spice blend_ 1 teaspoon toasted ground cumin + 1 teaspoon black pepper + 1/2 teaspoon cinnamon + 1/2 teaspoon ground cloves + juice 1/2 lemon to add at the end.
December 02, 2022