Best Shortcut Chhole Chickpea And Tomato Stew Recipes
SPICY TOMATO CHICKPEA STEW
This recipe also comes from Family Circle's Fast Vegetarian Cookbook and is the perfect stew/soup for a cold night. It is filling, easy to make, tastes super yummy and is healthy, too. What more can you ask for? :) I modified it a little to have it produce a smaller quantity and suite my taste even more. I hope you enjoy.
Provided by Lalaloula
Categories Beans
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a pan. Stir in onion and garlic. Cook for 4-5 minutes or until soft and slightly browned.
- Mix in spices and cook for 1-2 minutes.
- Stir in chopped tomatoes, tomato puree and chickpeas.
- Bring to a boil, then reduce the heat and simmer for about 15 minutes.
- Season well with salt and freshly ground pepper.
- Just before serving stir in the parsley.
Nutrition Facts : Calories 286.1, Fat 6.1, SaturatedFat 0.8, Sodium 417.3, Carbohydrate 51.9, Fiber 11.7, Sugar 11.9, Protein 10.8
SHORTCUT CHHOLE (CHICKPEA AND TOMATO STEW)
Chickpeas are inescapably omnipresent in North Indian cuisine. You'll find them stuffed in samosas: accompanied by bhature, a puffy, stretchy bread; or dressed in onions and yogurt as a street snack. We Krishnas enjoy our chickpeas as a thick, tomato-y stew -- but my mom doesn't make it too often, as dry chickpeas take a very long time to cook. Enter: this shortcut recipe, which my mom emailed to me during a particularly cold and sad winter when I was in college. With canned chickpeas, a few strategic whole spices (don't skip the cinnamon stick!), and yogurt to thicken the broth, this stew somehow manages the richness and complexity of a dish that's been cooking for hours. The first time I made this, I had just broken my wrist ice skating and was wearing a cast. The turmeric got all up in the fabric of the sweaty cast, and my hand ended up smelling like burnt garbage for a full month. But for this chhole -- it was totally worth it!
Provided by Priya Krishna
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large skillet over medium-high heat, warm the oil. Once the oil begins to shimmer, add the cumin seeds and fenugreek and cook, stirring, until they turn a medium shade of brown, no more than 30 seconds. Add the turmeric, cloves, and cinnamon stick and cook for another minute, until the turmeric has mostly dissolved into the oil and the spices become very fragrant. Toss in the onion and ginger and saute until the onion is translucent, 3 to 5 minutes. Increase the heat to high, add the tomatoes, and cook until they have fully wilted, 6 to 7 minutes. Add the garlic and cook for 1 minute more.
- Reduce the heat to medium and add the chickpeas, lime juice, yogurt, and salt. Use a potato masher or the back of a fork to mash the chickpeas slightly so they become incorporated with the sauce (but don't go too crazy -- you want to leave the chickpeas relatively intact). Cook, uncovered, until the chickpeas have taken on a soft, baked potato-like texture, 20 to 25 minutes. Taste and adjust the salt if needed. Garnish with the cilantro before serving.
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