Chole, Indian Chickpea Curry

• Vegetarian
• Gluten free

• Produce

  • 1 powder heaping tsp Coriander
  • 1 Coriander, leaves
  • 1 Garbanzo beans
  • 1 Green chilis
  • 1 Onion
  • 2 Red chilis
  • 1 Tomato

• Condiments

  • 2 tsp Garlic ginger paste

• Baking & Spices

  • 1 Cardamom, black
  • 3 Cardamom, green
  • 2 tbsp Chana masala powder
  • 1 Cinnamon
  • 3 Cloves
  • 1 tsp Coriander seeds
  • 1 tbsp Kasoori methi
  • 1 Salt
  • 1/2 tsp Turmeric

• Oils & Vinegars

  • 2 tbsp Oil

• Nuts & Seeds

  • 2 tsp Cumin

Found on whitbitskitchen.com

Description

Ingredients

• Garbanzo beans, 1 can, liquid reserved or 1 cup dry, cooked, liquid saved
• red chilis, 2
• green chilis, 2 diced
• onion, 1 diced
• tomato, 1 medium chopped
• cumin seeds, 1 tsp
• coriander seeds, 1 tsp
• black cardamom, 1
• cloves, 3
• green cardamom, 3
• cinnamon, 1 inch piece
• garlic ginger paste, 2 tsp
• turmeric, 1/2 tsp
• coriander powder, 1 heaping tsp
• cumin powder, 1 tsp
• kasoori methi, 1 tbsp
• chana masala powder, 2 tbsp
• salt, to taste
• coriander leaves, 1 tbsp chopped
• oil, 2-3 tbsp

Directions

• Add oil to a pan and heat in between medium and medium high. Add red chilis, black cardamom, cinnamon, cloves, green cardamom, and coriander seeds. Once they splutter, add cumin seeds. Once those splutter add onions and cook till golden. Add ginger garlic paste and stir. Add turmeric and stir. Add tomatoes and green chilis. Stir and cook till tomatoes are cooked down. Add cumin powder, coriander powder, and chana masala and give it a stir. It will turn into a tomato type paste and become bubbly. Add the reserved chickpea liquid and stir. Add kasoori methi by putting it in your hands and rubbing them together like you are trying to start a fire with a stick. Add a little water to your desired consistency. Cover and let simmer for 5 minutes. Add chickpeas and salt. Cover and let simmer for 15 minutes. Adjust spices accordingly and stir in coriander leaves.