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Curried Whole Chick Peas (Chole)

Curried Whole Chick Peas (Chole recipe image
This hearty Chole Masala delivers deep, complex flavors with tender chickpeas nestled in a thick, spiced tomato gravy. The dish relies on a robust base of toasted whole spices like cumin, cloves, and cardamom, balanced by fresh ginger, turmeric, and a kick of cayenne. It offers a satisfying texture with creamy chickpeas and a slightly tangy finish from lemon juice. Perfect for a comforting weeknight dinner or a festive vegetarian spread, it pairs beautifully with fluffy basmati rice, warm naan bread, or papadums.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 2
Calories: 652.7
Dietary: Vegan, Vegetarian
Description
This hearty Chole Masala delivers deep, complex flavors with tender chickpeas nestled in a thick, spiced tomato gravy. The dish relies on a robust base of toasted whole spices like cumin, cloves, and cardamom, balanced by fresh ginger, turmeric, and a kick of cayenne. It offers a satisfying texture with creamy chickpeas and a slightly tangy finish from lemon juice. Perfect for a comforting weeknight dinner or a festive vegetarian spread, it pairs beautifully with fluffy basmati rice, warm naan bread, or papadums.
Ingredients
  • Chick peas
  • Water
  • Bay leaf
  • Ghee
  • Cinnamon stick
  • Black peppercorns
  • Black cardamom seeds
  • Whole cloves
  • Whole cumin seeds
  • Grated ginger
  • Turmeric
  • Hungarian paprika
  • Coriander
  • Cayenne
  • Asafetida
  • Large tomato, diced
  • Salt
  • Lemon juice
  • Coarsely chopped coriander
Directions
  1. 1
    Rinse the chickpeas thoroughly and soak them in plenty of water for at least 8 hours or overnight.
  2. 2
    Drain the soaked chickpeas and place them in a large pot with 5 1/2 cups of fresh water, the bay leaf, and 2 tablespoons of ghee.
  3. 3
    Bring the pot to a boil, then reduce heat to low, cover, and simmer gently for 1 hour or until the chickpeas are tender.
  4. 4
    Drain the cooked chickpeas, reserving 1 cup of the cooking liquid, and set aside.
  5. 5
    While the chickpeas cook, use a mortar and pestle to coarsely grind the cinnamon stick, peppercorns, cardamom seeds, cloves, and whole cumin seeds together.
  6. 6
    Heat the remaining 3 tablespoons of ghee in a large skillet or heavy-bottomed pot over medium heat.
  7. 7
    Add the grated ginger and minced green chili (if using) to the hot ghee and sauté for 1 minute until fragrant.
  8. 8
    Remove the skillet from heat and stir in the turmeric, paprika, ground coriander, cayenne, and asafetida to prevent burning.
  9. 9
    Return the skillet to medium heat and add the diced tomato, cooking for 4 to 5 minutes until the tomato softens and breaks down.
  10. 10
    Add the cooked chickpeas, reserved cooking liquid, and salt to the skillet, stirring to combine.
  11. 11
    Simmer the mixture uncovered for 10 to 15 minutes, stirring occasionally, until the gravy thickens and coats the chickpeas.
  12. 12
    Stir in the lemon juice and sprinkle with the freshly ground spice mixture and chopped fresh coriander.
  13. 13
    Serve hot with rice, naan, or papadums.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 652.7kcal
% Daily Value *
Total Fat 11.3g18%
Saturated Fat 1.8g9%
Cholesterol 0.0mg0%
Sodium 4924.0mg206%
Total Carbohydrate 159.1g54%
Dietary Fiber 69.8g280%
Sugars 10.1g
Protein 31.1g63%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/curried-whole-chick-peas-chole/