How To Make Cholay (Curried Chickpeas)
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Serves:
Ingredients
- 2 cups chickpeas, soaked overnight and drained
- 2 tablespoons oil
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 tablespoon ginger, grated
- 2 tomatoes, pureed
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust to taste)
- 1 teaspoon garam masala
- Salt to taste
- Fresh cilantro leaves, for garnish
Instructions
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Heat oil in a large pan over medium heat. Add the chopped onions and sauté until golden brown.
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Add minced garlic and grated ginger to the pan and sauté for another minute.
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Stir in the tomato puree and cook until the oil separates from the spices.
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Add ground coriander, cumin, turmeric powder, red chili powder, and salt to the pan. Cook for a couple of minutes, stirring frequently.
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Now add the soaked and drained chickpeas to the pan along with enough water to cover them. Bring to a boil, then reduce the heat to low and simmer for about 30 minutes or until the chickpeas are tender.
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Stir in garam masala and cook for an additional 5 minutes.
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Garnish with fresh cilantro leaves before serving.
Nutrition
- Total Fat : 8g
- Saturated Fat : 1g
- Sodium : 480mg
- Total Carbohydrates : 47g
- Dietary Fiber : 12g
- Sugar : 9g
- Protein : 13g
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