Chole (Curried Garbanzos) Recipe #28717
This is a very popular Punjabi dish (Punjab is a state in North India). For more information on some of the Indian spices used in this recipe, refer to http://www.foodsubs.com/SpiceInd.html . This recipe is posted by request, from "Vegetable Delights" by Malini Bisen.
by Anu
35 min | 15 min prep
SERVES 14 , 7 cups
- 8 cups cooked chickpeas
- 1 tablespoon oil or ghee (Use ghee for a richer, but non-vegan version; ghee is clarified butter)
- 4 green chilies, chopped
- 1 inch ginger, peeled,finely chopped
- 1/2 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 1/2 cups boiled peeled diced potatoes
- 1 teaspoon salt, to taste
- 1 teaspoon dried mango powder or 1/4 cup tamarind pulp
- 1 cup water
- 1/2 bunch fresh coriander, chopped
- 1 cinnamon stick, ground
- 3 cloves, ground
- 6 black peppercorns, ground
- Mash one teaspoon of the cooked chickpeas.
- Heat oil or ghee in a heavy skillet over medium heat.
- When heated, add the chopped green chilies and ginger, stir.
- Remove the skillet from the flame and add the red chili powder, turmeric powder and coriander powder.
- Stir, and return the skillet to the flame.
- Add the diced potatoes and saute for about 8 minutes or until the potatoes turn golden brown.
- Now add the cooked chickpeas and salt.
- Saute for a minute, and then add the 1 teaspoon of mashed chickpeas, and mango powder or tamarind pulp.
- Add 1 cup water and bring to a vigourous boil.
- Garnish with chopped coriander and sprinkle with the ground spices.
- Serve hot with baturas (deep fried Indian bread), or rotis (common Indian flatbread), or nan (thick Indian bread).
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