Chickpeas have been quite popular lately and this Punjabi Chole recipe will show you how to cook chickpeas in a healthy, easy and delicious way!
Winter is – not so slowly – approaching and there are very few pleasures in life that compare to a nice spicy curry eaten in front of the TV, while it is raining outside.
Chickpeas are flavorful, nutritious, and filling, which is a win-win-win description when you’re trying to keep an eye on what goes onto the plate, while not living on cardboard.
This vegan curry recipe is one of Jay’s favorites; he loves to accompany it to freshly made bhature when at home, or with chapattis when in the office, as these are still nice after microwaving.
To give it extra depth, I like to prepare some infused oil as a base… the smell around the house is just yummy!!
Chickpeas, Nutritious Chickpeas…
Yes, they are rich in fiber, vitamins and minerals.
What else? They may assist with healthy digestion, reduce bad cholesterol, assist with weight maintenance and are a GREAT SOURCE OF PROTEIN!
Obviously there are so many ways one can prepare food, so – stick to nature! Try to cook dishes with chickpeas from scratch (i.e. using dry or preboiled chickpeas) rather than supplementing your diet too much with prepacked chickpeas treats (Roasted and salted chickpeas… I see you!!)
Can I freeze this dish? Yes – you can! For ease, do so in portions, rather than one whole pot, if possible. Furthermore, allow the curry to fully cool down before freezing.
Can I add other vegetable? Of course! I like to occasionally add some potatoes, as they absorb the curry sauce nicely. What will you add?
Can I serve with something that is not bread or rice? When preparing this, Jay eats his portion with bhature, but I use steamed cauliflower… give it a try?
I’m sure you will love this dish as it is tasty, easy to prepare and low in calories!
For the flavored oil:
- 1 Black Cardamom
- 7 Black Peppercorns
- 3 Green Cardamoms
- 1 piece Cinnamon about 1 inch
- 4 Cloves
- 1 Bay Leaf
- 4 Tablespoons Sunflower Oil
For the curry:
- 1 tsp Ajwain
- 10 g fresh Garlic
- 10 g fresh Ginger
- 200 g Red Onions sliced
- 1/2 tsp Turmeric
- 1 tsp Red Chilli Powder
- 1 tbsp Coriander Powder
- 1/2 Tbsp Cumin Powder
- 1 Tbsp Chole Masala I like to use Badshah
- 150 g Tomatoes chopped
- 1/4 tsp Dry Fenugreek Leaves
- 1/2 tsp Mango Powder
- 1 tin cooked Chickpeas 240g drained
- Fresh Coriander to garnish
- Salt to taste
- Flavour the oil: on a low flame, in the pan you will ultimately cook the curry in, put the 4 tablespoons of sunflower oil and the whole spices; let this sit on the lowest flame for about 10 minutes. Note that the spices should not become dark, just golden, and release the aromas in the air. Once done, remove the whole spices from the pan.
- To the flavored oil add the ajwain, fresh ginger, and fresh garlic and sauté for a minute or so, without allowing them to brown. Once the smell of rawness from the ginger and garlic has gone, add the red onion and salt and allow to lightly brown.
- Once the onions are ready, add the turmeric, chili powder, coriander powder, cumin powder, and chole masala; stir well and again allow to cook for about one minute, until the spices are cooked and the oil separates from them.
- Add the fresh chopped tomato and cover the pan with a lid, allowing it to soften. Once the tomato is completely cooked, take half of the mixture and blend it; this will give the curry a nice creamy consistency. Return the blended mixture to the pan with the ‘non-blended’ half and bring back to the boil.
- Put the dry fenugreek leaves on a plate or paper towel and microwave for about 10 seconds, then put in your palm and crush in the curry, then add the mango powder to the pan as well.
- Add the chickpeas to the pan and half a cup of water, mix well and allow to simmer for about 10 minutes. In this step, you can adjust the quantity of water you add to the pan as needed and preferred. To serve garnish with fresh coriander.
you may need to adjust that as needed. For a complete meal serve with bhature for a chole bhature recipe family feast or with chapattis, for something quicker and perhaps ligher.