Chole, or curried garbanzo beans are very popular in India, particularly in the north. The curry is usually made with ghee but a plant-based version is just as delicious. Enjoy it on warm toasted sourdough or with rice or naan.
ingredients
1 cup garbanzo beans
1 black tea bag
3 to 4 tablespoons vegetable oil
1 cup minced onions
1 tablespoon minced garlic
Chole Masala
Crush together in a mortar and pestle or in a towel with a hammer
5 to 6 whole cloves
1/4 teaspoon fenugreek seeds
1 teaspoon cumin seeds
1 tablespoon coriander seeds
1 cup crushed tomatoes (canned)
2 tablespoons unpeeled grated ginger
2 to 3 tablespoons mashed boiled sweet potato
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cinnamon
1 to 2 teaspoons amchur
Mint and pomegranate seeds for garnish
Serves 4
instructions
Soak the garbanzo beans overnight in the refrigerator. Drain.
Combine the drained garbanzo beans with 3 to 4 cups of water and bring to a boil. Lower the heat, cover the stockpot and simmer for 30 to 40 minutes or until the beans are tender.
Add the tea bag to the beans and simmer for 4 to 5 minutes. Remove and discard the tea bag, continue simmering the beans.
In a small frying pan, heat up the vegetable oil, and add the minced onions and let them cook on low heat for 15 to 20 minutes or until the onions turn brown and caramelized.
Add the minced garlic and within a few seconds, add the crushed chole masala (cloves, fenugreek, cumin, coriander) and within a few seconds, add the tomatoes, ginger, mashed potato and salt. Simmer for 2 to 3 minutes then fold into the chole and continue simmering it for 10 to 12 minutes.
Finish the chole with amchur, cinnamon and black pepper and turn the heat off. The chole should be cooked through with a thick sauce. Let the mixture rest for 10 to 15 minutes.
notes & variations
The tea bag helps to impart a darker color.
Use this recipe on different beans like black garbanzo, red or pinto beans.
Use olive, sesame or grapeseed oil. Alternately, try coconut oil for a sweeter finish.
If dairy is not an issue, replace the oil with ghee and add a cup of yogurt with the tomatoes towards the end and cook it on low heat until the mixture thickens.
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