We love chole (pronounced Cho – Lay’) at our house. It’s a comforting, homey dish that’s full of protein, fiber and lots of healthy spices. It’s easy to make and tastes great served over basmati rice or with naan.
3 large tomatoes, diced
3 tbsp oil
1 tsp coriander powder
1 tsp cumin seeds
1 large onion (or 2 medium), chopped
1″ ginger peeled and grated (or 2 tbsp ginger paste)
2 cloves garlic, minced
1/2 tsp turmeric
1-2 tsp red chili powder (not mexican or smoked chili powder)
1 tbsp garam masala
1 tsp salt
2 cups cooked chickpeas (1 can)
- Heat oil in a deep pan.
- When oil is hot add coriander powder and cumin seeds. Stir while frying for about 30 seconds.
- Add chopped onions and stir until they are golden brown. Do not let them get crispy.
- Add ginger, garlic, turmeric, chili, gram masala and salt. Saute with onions for 1 minute.
- Add tomatoes and cook for 5 minutes, or until tomatoes are completely mushy.
- Add chickpeas. Mix it with sauce well.
- Cook for 30 minutes on medium-low heat, stirring frequently. Add water 1/2 cup at a time as necessary.
- (If you are using a pressure cooker, add 1 cup water and cook it at high pressure for about 7-9 minutes, the let pressure release naturally.)
- Garnish with cilantro leaves, lime wedges and fresh red onion rings.
- Serve with basmati rice or naan.