Source:Adit’s Laboratory
Prep Time:10-30 Minutes
Servings:4
A slightly quicker version of chole. This one uses a store bought spice mixture. While it’s not as good as making your own, it’s well worth the reduced effort.
Ingredients:
| 15 | ounce | chickpeas (canned) |
| 3 | medium | tomatoes chopped |
| 3 | clove | garlic chopped |
| 0.5 | medium | onion (red) chopped |
| 1-2 | tablespoon | chhole masala |
| 2 | chiles (green) chopped | |
| 1 | teaspoon | cumin powder |
| 0.25 | cup | cilantro chopped |
| 1.5 | tablespoon | canola oil |
| salt | ||
| 2 | tablespoon | lime juiced, optional |
| 2 | tablespoon | onion (red) chopped, optional |
| 2 | teaspoon | chat masala , optional |
Directions:
1. Heat oil in a medium sauce pan over medium heat. Before it is quite hot enough, add the garlic, so that it begins to cook, but does not brown. Add the onions and green chiles. Cook until soft (about 5 minutes).
2. Add the cumin powder and coat the onions. Cook until the aroma of the cumin is released.
3. Add the tomatoes and salt and cook until the tomatoes release about half of their juices, then drain the can of chickpeas and add those.
4. Add as much water as you would like (depending on your preference of runny versus dry). Add the chole masala and optional chat masala. You can find these in any Indian grocery store. Don’t be afraid to add these liberally. After making it once, you will get a feel for how much to add.
5. Reduce heat, cover and simmer for about 15 minutes or until the chickpeas are easily crushed in your fingers. Make sure not to pulverize them.
6. Turn off the heat, add the cilantro. When serving, you can garnish with some lime juice, raw onion, and more cilantro.
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