Ingredients of Chickpea Curry
2 cups dried chickpeas (or 2 cans of chickpeas, drained and rinsed)
2 tablespoons oil (vegetable or canola)
1 large onion, finely chopped
2 tomatoes, pureed
2-3 green chilies, slit
1 tablespoon ginger-garlic paste
1 teaspoon cumin seeds
1 bay leaf
1 black cardamom pod
1 cinnamon stick
2-3 cloves
1 teaspoon turmeric powder
2 teaspoons coriander powder
1 teaspoon cumin powder
1 teaspoon garam masala
1 teaspoon red chili powder (adjust to taste)
1 teaspoon amchur (dry mango powder)
Salt to taste
Fresh coriander leaves, chopped (for garnish)
Lemon wedges (for serving)
Instructions for making of Chickpea Curry
Prepare the Chickpeas:
If using dried chickpeas, rinse and soak them in water overnight. Drain and rinse the chickpeas again before cooking.
In a large pot, add the soaked chickpeas, enough water to cover them, and a pinch of salt. Boil until the chickpeas are tender (about 45-60 minutes). Alternatively, you can use a pressure cooker to cook the chickpeas until soft. Drain and set aside.
Make the Masala:
Heat oil in a large pan over medium heat. Add cumin seeds, bay leaf, black cardamom, cinnamon stick, and cloves. Sauté for a few seconds until fragrant.
Add the finely chopped onions and sauté until golden brown.
Add the ginger-garlic paste and green chilies, and sauté for another 2-3 minutes until the raw smell disappears.
Cook the Tomatoes:
Add the tomato puree to the pan and cook until the oil starts to separate from the masala (about 5-7 minutes).
Add turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Cook the masala until well combined and aromatic.
Add the Chickpeas:
Add the cooked chickpeas to the masala and mix well.
Add a cup of water (or more, depending on the desired consistency of the curry). Bring to a boil, then reduce the heat and let it simmer for 15-20 minutes, allowing the chickpeas to absorb the flavors.
Finish the Curry:
Stir in the garam masala and amchur powder. Adjust salt and spices as needed.
Simmer for another 5 minutes, then remove from heat.
Serve:
Garnish with fresh coriander leaves.
Serve hot with rice, roti, or naan, and lemon wedges on the side.
This Chhole (Chickpea Curry) is a flavorful and satisfying dish that’s perfect for a hearty meal. Enjoy!
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