Chole (Garbanzo Beans curry)
This recipe was in response to an American co-worker’s request for a “curry” recipe. I have structured it to utilize commonly available produce.
Ingredients
- Garbanzo beans, 1 15 oz. can
- Tomatoes, pureed (2 cups/ 16oz)
- Red or yellow onion, finely diced 2 cups
- Grated ginger 1 tbsp
- Grated/crushed garlic 1 tsp
- Green chillies, grated 1/4 tsp (or to taste)
- Cilantro, chopped 2 tbsps
- Lime juice 1 tsp
- Vegetable oil, 3 tbsp
- Salt to taste
- Water 1.5 cups
Spices
- Cumin seeds, 2 tsp
- Garam masala or chana masala 2 tsp
- Turmeric 1/2 tsp
Procedure:
1. Heat the oil in a heavy bottomed pan. Once oil is hot add the cumin seeds. Cumin seeds will turn dark brown. Reduce the heat
2. Add onions and saute for 10 mins. Stir frequently to prevent burning. Onions should brown.
3. Add the ginger, garlic, chilli pastes and the chopped cilantro. Saute for 1 min till spice mixture is blended.
4. Add the pureed tomato and the garam masala and let it simmer for 15 mins on medium low. (Have the exhaust on 
)
5. Add the rinsed garbanzo beans and water, cover the pan and let it simmer for 30 minutes.
6. Add the salt and lime juice.
This can be eaten with bread, naans, tortillas, basmati rice.
Many more spices can also be added such as amchur (dried mango powder), coriander powder, cumin powder, dried methi (fenugreek) leaves.
