Chole (Curried Garbanzos)
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.
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INGREDIENTS
Nutrition- 8cups cooked chickpeas
- 1tablespoon oil or 1 tablespoon ghee (Use ghee for a richer, but non-vegan version; ghee is clarified butter)
- 4
- 1
- 1⁄2teaspoon red chili powder
- 1⁄2teaspoon turmeric powder
- 1teaspoon coriander powder
- 1 1⁄2cups boiled peeled diced potatoes
- 1
- 1
- 1cup water
- 1⁄2
- 1
- 3
- 6
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DIRECTIONS
- 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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