Curried chickpeas or Chole - Indian curry series 3

In this third instalment, we discuss the famous chole or chickpea curry. This dish is supposed to have originated in Punjab but is known throughout Northern India in numerous versions. Each region uses a specific blend of spices and different types of chickpeas, from regular to small dried black, green, or even fresh chickpeas. This dish has moved from the table to small street stands, where it is served with a large puffed and fried bhatoora or puri as a snack.

I have numerous recipes for this dish, but this is my favourite. Well-balanced with spices and made with small Indian black chickpeas, this dish is worth the long list of ingredients and many steps. I have used dried black chickpeas in this recipe, they have an earthy flavor, and are available at any Indian grocery store or online. However, you can substitute dried green chickpeas, regular dried chickpeas or fresh chickpeas. I also like to use dried chickpeas, or any dried lentil for that matter; I can control how much I cook them, leaving them with the perfect bite, not mushy like the ones out of a can.

It is from my favourite Indian cookbook, a go-to for any vegetarian recipe, and a must for any cook who likes Indian vegetarian food.

For more recipes from this cookbook, click here.

Ingredients:

1 1/4 cups dried black chickpeas, soaked in water overnight

1 bay leaf

5 cups water

Salt

1 2-inch piece cinnamon stick

6 black peppercorns

5 green cardamom pods

8 whole cloves

1 tablespoon cumin seeds

You may substitute 2 tablespoons of any garam masala instead of the spices above, however, this specific spice proportion adds the magic to this dish.

5 tablespoons ghee, butter or oil, or a mix of ghee and oil

1 tablespoon ginger paste

2-4 green chiles, minced, or to taste

1 teaspoon turmeric powder

1 teaspoon paprika

1 tablespoon ground coriander

1/2-1 teaspoon chili powder, or to taste

Pinch asafoetida powder

1 large tomato, diced finely

Salt to taste

1 tablespoon amchur or dried green mango powder or three tablespoons lime juice

3 tablespoons cilantro, minced Lime wedges

Bhatoora, puris, naan bread or other Indian bread for serving

Soak the beans overnight. Change the water out, add the bay leaf and salt and bring to a simmer. Scoop the scum off the top of the water and simmer till the beans are cooked but retain a bite, about 13-15 minutes. Sieve the chickpeas out using a colander, saving the cooking liquid. Cool the beans and set aside. You may choose to mash a 1/4 of the chickpeas now if you desire a thicker, creamier curry.

Toast each of the whole spices individually on a pan until lightly browned and aromatic. Cool completely, then grind to a powder in a coffee mill. Set aside.

Heat the ghee/oil in a deep pot on medium heat. Add the ginger and green chilies and saute until browned. Turn down the heat and add the asafoetida, turmeric, paprika, chilli powder, and ground coriander powder and saute for 1 minute. Add the tomatoes and salt and mix well. Cook on medium heat until the tomatoes have broken down and a sauce has formed. Continue stirring until the oil separates from the curry and the paste begins to glisten.

Stir in the cooked and mashed chickpeas, the amchur, and 1/2 cup of the cooking liquid. Simmer for 10 minutes until the sauce is thick and begins to cling to the chickpeas. Sprinkle in the garam masala powder and 3/4 of the minced cilantro. Mix in well and take off the heat. Taste for salt and sourness, adjusting as needed. Serve topped with the rest of the cilantro, lime wedges, and bread of choice.