|Name:||chickpea curry (chole)||Contributor:||Martin Golding|
|Description:||Curried garbanzo beans, suitable for a vegan dinner||Posted:||2013-10-06|
|Key words:||vegan, gluten free, bean||Category:||Main Dishes|
|Ingredients:||1 bay leaf
2 1" pieces stick cinnamon
2 leaves mace (or 1/2 t freshly grated nutmeg)
2 T cumin seed
2 T oil
2 onions finely chopped
2 t salt
1 t turmeric
3 T ginger garlic paste (or 1-2 T each grated ginger and finely chopped garlic)
2 tomatoes chopped and drained
2 chopped green chiles (@ 2 T)
25 g channa masala* (@ 1/4 C)
200 g chickpeas, cooked + 1 C of the cooking water (2 cans chickpeas)
juice of 1/2 lime (optional)
cilantro chopped, to garnish (optional)
|Preparation:||Heat oil over high heat in your chosen pan. Add bay, cinnamon, cardamom, cloves, mace and cumin seed. Stir until cumin seed is popped.
Add onions and salt, stir 'til onions are browned.
Scrape onion to the sides. Add turmeric and ginger/garlic paste to center of pan. Cook briefly.
Add chopped tomatoes and chiles. Cook, stirring, until tomatoes are softened.
Add channa masala. Cook until dry-ish.
Add chickpeas and their water. Simmer to thicken.
Add lime juice and adjust seasonings. Serve over rice.
|Notes:||You could make your own channa masala, but don't leave out the amchoor (powdered mango). It's easier to buy it from a reputable spice supplier.
If the sauce isn't thick enough for your taste, mash a few of the chickpeas and stir them back in.