Best Spiced Chickpeas Chole Recipes

Chole (Tangy Chickpeas With Tomatoes and Black Tea) image

Provided by Sarah DiGregorio

Time 40m

Yield 4 to 5 servings

Number Of Ingredients 22

1 1/2 tablespoons kasoori methi (dried fenugreek leaves)
2 teaspoons ground coriander
2 teaspoons Kashmiri chile powder or other mild red chile powder
1 teaspoon ground cumin
1/2 teaspoon amchur (dried mango powder)
1/2 teaspoon fennel seeds
Heaping ¼ teaspoon ground cinnamon
1/4 teaspoon plus 1 generous pinch of hing (asafetida)
Pinch of ground cloves
1/4 to ½ teaspoon ground cayenne, depending on preference (optional)
1/4 cup plus 2 tablespoons vegetable oil, ghee or butter
1 large onion, minced
1 teaspoon coarse kosher salt, plus more if necessary
1 tablespoon ginger paste or minced ginger
1 tablespoon garlic paste or minced garlic
2 green or red bird's-eye chiles, slit
1 cup strong black tea
4 (15-ounce) cans chickpeas, drained, or 6 cups cooked chickpeas
1 (15-ounce) can unflavored tomato sauce or tomato purée
1 to 2 inches peeled ginger root, cut into julienne
1 small bunch cilantro, leaves only, for serving (optional)
Flatbread, such as bhatura, chapati, roti or naan, for serving (see Tip)

Steps:

In a small bowl, combine the methi, coriander, chile powder, cumin, amchur, fennel seeds, cinnamon, ¼ teaspoon hing, cloves and cayenne, if using.
Warm ¼ cup oil in a large pot or Dutch oven over medium-high heat. Add the onion, season with 1 teaspoon salt and cook, stirring often, until the onion is translucent and starting to brown, 10 minutes.
Reduce the heat to medium, add the ginger and garlic pastes and the green chiles, and stir to combine. Add the spice mixture and stir to combine into a fragrant paste, about 1 minute. Increase the heat to medium-high, add the tea and scrape up any browned bits on the bottom of the pan. Add the chickpeas and tomato sauce. Let the mixture come to a boil, then reduce the heat to maintain a very low simmer and cook, uncovered, for 15 to 25 minutes, stirring occasionally, until the sauce has reduced and slightly darkened in color and the flavors have mellowed slightly.
In a small saucepan or skillet, warm the remaining 2 tablespoons oil over medium-high heat. Add the julienned ginger and a generous pinch of hing, and cook, swirling the pan, until the ginger sizzles and the mixture is fragrant, about 1 minute. Stir the mixture into the chickpeas. Taste and add more salt if necessary. Top with cilantro and serve with flatbreads.

Spiced Chickpeas (Chole) image

Provided by Kathleen Woods Rubino

Time 55m

Yield 4

Number Of Ingredients 12

2 tablespoons vegetable oil
1 teaspoon ground cumin
½ teaspoon ground dried red chilies
2 serrano chile peppers, seeded and chopped
2 large onions, chopped
2 (15 ounce) cans garbanzo beans (chickpeas), drained
3 tablespoons lemon juice
⅔ cup water
salt to taste
3 tablespoons minced fresh ginger root
2 large tomatoes, chopped
¼ cup chopped fresh cilantro, for garnish

Steps:

Heat the vegetable oil in a large pot over medium heat. Stir in the cumin and ground red chilies, and cook for a few seconds until the spices are fragrant. Add the serrano chiles, onions, garbanzo beans, lemon juice, and water; season to taste with salt. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the vegetables are tender and most of the liquid has evaporated, about 15 minutes. Sprinkle with ginger, tomatoes, and cilantro to serve.

Nutrition Facts : Calories 283 calories, Carbohydrate 44.5 g, Fat 8.8 g, Fiber 8.9 g, Protein 8.9 g, SaturatedFat 1.3 g, Sodium 430.5 mg, Sugar 6.1 g