Ariso Recipes
Spiced Chickpeas (Chole)
Last update date: February 24, 2012
Indulge in the rich and aromatic flavors of Spiced Chickpeas (Chole). Tender chickpeas simmered to perfection in a fragrant blend of spices, creating a mouthwatering dish that pairs wonderfully with fluffy bhaturas. A true culinary delight!
10 minutes.
North Indian
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Ingredients
4
How To Cook?
1
Rinse the chickpeas under running water, then soak and cover them overnight in 4 cups (960 ml) of water.
2
The next day, discard the soaking water and rinse the chickpeas under tap water. in a medium saucepan or dutch oven, add 4 cups (960 ml) of water. stir in 1 teaspoon of salt and baking soda. add the soaked chickpeas. lightly crack the cloves, green cardamom, cinnamon sticks, and black cardamom using a mortar and pestle. place the cracked spices in a tea infuser or wrap them in a piece of muslin or cheesecloth, securing it tightly. place the infuser or spice bundle in the saucepan with the chickpeas. bring the saucepan to a rolling boil over medium-high heat, then reduce the heat to a simmer and cover the pot with a lid. after 30 to 45 minutes, the chickpeas will become tender and soft enough to break apart. remove the saucepan from the heat. discard the tea bags and the spices inside the infuser.
3
Heat a small dry saucepan over medium-high heat. add oil to the saucepan. to test the oil temperature, add one or two cumin seeds; if they sizzle and dance, the oil is hot enough. once the oil is hot, add the cumin seeds, followed by the asafoetida. the seeds will sizzle, and the asafoetida will foam and become fragrant. add the kashmiri chilli powder and turmeric. swirl the contents of the saucepan and cook for 30 to 45 seconds until the spices become fragrant. add the ginger and tomato paste, sauteing until the fat starts to separate from the mixture, approximately 2 to 3 minutes. add the green chilli and saute for 1 minute. remove from heat and add this spice mixture to the chickpeas. to extract any spice mixture stuck to the sides of the saucepan, add 1/4 cup (60 ml) of the chickpea cooking liquid to the saucepan, scraping the sides and returning the liquid to the chickpeas. stir in the amchur. taste and add salt if needed. garnish with cilantro before serving. serve the spiced chickpeas warm or hot, paired with bhaturas.
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