Cholay (Curried Chickpeas)

This decicious cholay recipe from North India is usually eaten with bhatura or puri breads. It is a quick recipe when using precooked beans.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 248 Calories

Ingredients

• 2 cups water
• 1 bay leaf
• 1 onion, finely chopped
• 1 onion, sliced
• 3 tomatoes, chopped
• 1 teaspoon ground turmeric
• 2 tablespoons vegetable oil, divided
• 1 teaspoon cumin seeds
• ground cayenne pepper to taste
• 1 teaspoon ground coriander
• 1 teaspoon grated fresh ginger root
• 1 pinch garam masala
• 2 (15.5 ounce) cans garbanzo beans, drained
• 1 teaspoon grated garlic
• 1 tea bag
• 0.25 cup fresh cilantro leaves

Recipe Instructions

Step 1

Place 2 cups water, tea bag, and bay leaf into a pot and bring water to a boil. Reserving about 1/2 cup garbanzo beans, stir beans into boiling water. When beans are heated through, discard tea bag and bay leaf. Remove from heat. Drain beans, reserving water, and set aside.

Step 2

Heat 2 teaspoons oil in a skillet over medium heat and sauté sliced onion until tender. Remove from heat, cool, and mix in reserved garbanzo beans, 1 tomato, and 1/2 the cilantro leaves. Set aside.

Step 3

Heat remaining oil in a skillet over medium heat. Blend in coriander, cumin seeds, ginger, and garlic. Cook and stir for 15 to 20 seconds, until lightly browned. Mix in turmeric. Stir chopped onion into the skillet and cook until tender. Mix in remaining tomatoes. Season with salt, cayenne pepper, and garam masala. Bring tomato liquid to a boil and cook about 5 minutes. Stir in boiled garbanzo beans, sliced onion mixture, and enough of the reserved water to attain a thick, gravy-like consistency. Continue to cook and stir 5 minutes. Garnish with remaining cilantro leaves to serve.