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chole-chickpeas-masala
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Chole

Chole is a side dish made with chickpeas or Garbanzo beans and spicy masalas. This dish can be enjoyed with rice, roti or naan.
Course: Curry, Side Dish
Cuisine: Indian
Servings: 6

Ingredients

  • 1 cup chickpeas (garbanzo beans)
  • 1 tea bag
  • 3 cups hot water
  • 1 onion (finely chopped)
  • 2 tomatoes (pureed)
  • 4 green chilies (slit in half)
  • 1 tsp grated ginger (or ginger paste)
  • 3 tbsp oil
  • 1 bay leaf
  • 1 inch cinnamon stick
  • ½ tsp cumin seeds
  • ¼ tsp turmeric powder
  • 1 tsp Kashmiri red chili (adjust to taste)
  • 1 tsp anardhana powder (pomegranate powder)
  • 2 tsp kasuri methi
  • salt to taste

For Masala Powder:

  • 3 dry red chilies
  • 2 tsp coriander seeds
  • 2 tsp cumin seeds
  • ½ tsp black pepper
  • 5 cloves
  • 2 green cardamoms
  • 1 black cardamom
  • 1 inch cinnamon stick

Instructions

  • Add washed chickpeas (garbanzo beans) and a tea bag to a slow cooker.
  • Then, add 3 cups of hot water to the cooker and cook on high for 4 hours.
  • Remove the tea bag after 1 hour. The tea bag is used to give a nice color to the beans.
  • After 4 hours, check if the beans are tender. If not, cook for a few more minutes. Once cooked, set aside.
  • Add all ingredients under "For Masala Powder" to a pan. Dry roast until fragrant and remove from flame.
  • Using a blender, grind the roasted ingredients into a fine powder. Set aside.
  • Add oil to a pan. Once hot, add cumin seeds, cinnamon and a bay leaf.
  • Once cumin seeds sizzle, add grated ginger and green chilies. Saute for 10 seconds and add the chopped onions. Saute until the raw smell fades.
  • Then, add the tomato puree and cook for 2 minutes.
  • Add Kashmiri red chili powder, turmeric powder and 2 tbsp of the freshy ground masala powder. Mix well and cook for 2-3 minutes.
  • Transfer the beans and water from the slow cooker to the pan. Mix well.
  • Next, add anardhana powder, kasuri methi and salt. Cover with a lid and cook on medium heat for 10 minutes. Adjust the consistency by adding water as needed.
  • Use a masher to mash a few beans to make the gravy thick. Check for salt and spice and adjust as needed.
  • Cook until the beans absorb the masalas and the gravy is thick.
  • Serve hot with rice, roti or naan.

Notes

How to cook chickpeas in a pressure cooker:
  • Soak 1 cup of chickpeas overnight or for 8 hours
  • Add the chickpeas to a pressure cooker along with 2 cups of water 
  • Cook for 4-5 whistles and let the pressure release naturally 
  • Check to make sure to chickpeas are cooked, They should be tender, if not cook for 1-2 more whistles.