Recipe - Cholay (Curried Chickpeas)

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This is a North Indian recipe I've adapted. It's usually eaten with fried bread

like bhatura or puri. I like to serve it over rice for a very filling meal. You

can also try it as a quick snack over toasted bread. This recipe is much quicker

to make if you use precooked canned beans, but I like to think that the

authentic flavour comes from doing it the hard way!

 

Cholay (curried chickpeas)

 

Ingredients:

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2 cups water

1 tea bag

1 bay leaf

2 (15 ounce) cans garbanzo beans, drained

2 tablespoons vegetable oil, divided

1 onion, sliced

3 tomatoes, chopped

1/4 cup fresh cilantro leaves

1 teaspoon ground coriander

1 teaspoon cumin seeds

1 teaspoon grated fresh ginger root

1 teaspoon grated garlic

1 teaspoon ground turmeric (optional)

1 onion, finely chopped

ground cayenne pepper to taste

1 pinch garam masala (optional)

 

Method:

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1. Place the 2 cups water, tea bag, and bay leaf into a pot, and bring water to

a boil. Reserving about 1/2 cup garbanzo beans, stir the beans into the boiling

water. When beans are heated through, discard the tea bag and bay leaf. Remove

from heat. D

 

2. Drain the beans, reserving water, and set aside.

Heat 2 teaspoons oil in a skillet over medium heat, and saute the sliced onion

until tender. Remove from heat, cool, and mix in the reserved garbanzo beans, 1

tomato, and 1/2 the cilantro leaves. Set aside.

 

3. Heat the remaining oil in a skillet over medium heat. Blend in the coriander,

cumin seeds, ginger, and garlic. Cook and stir for 15 to 20 seconds, until

lightly browned. Mix in the turmeric. Stir the chopped onion into the skillet,

and cook until tender. Mix in the remaining tomatoes. Season with salt, cayenne

pepper, and garam masala.

 

4. Bring the tomato liquid to a boil, and cook about 5 minutes. Stir in the

boiled garbanzo beans, sliced onion mixture, and enough of the reserved water to

attain a thick, gravy-like consistency. Continue to cook and stir 5 minutes.

Garnish with the remaining cilantro leaves to serve.

 

Note:

If you are using dried garbanzo beans, soak a generous cupful overnight (about 8

hours) and cook them in boiling water (enough to cover the beans) along with the

bay leaf and tea bag until the beans are soft enough to mash between finger and

thumb but still hold their shape. Discard the tea bag and bay leaf once the

beans are cooked.

 

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