Cholay - North Indian Curried Chickpeas Vegan xp

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* Exported from MasterCook *

 

Cholay - North Indian Curried Chickpeas

 

Recipe By :

Serving Size : 6 Preparation Time :0:20

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups water

1 tea bag

1 bay leaf

2 cans garbanzo beans (15 ounce) -- 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)

 

 

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

 

2 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. 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 them 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 with two

fingers but still hold their shape. Remove the tea bag and bay leaf once the

beans are cooked.

 

Makes 6 servings.

 

Source:

" Allrecipes, Submitted by Shammi Edwards "

S(Formatted by Chupa):

" 11.02.04 "

Start to Finish Time:

" 0:45 "

T(Cooking Time):

" 0:25 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 70 Calories; 5g Fat (58.8% calories from

fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 10mg

Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 1 Fat; 0 Other Carbohydrates.

 

NOTES : This is a very flavourful recipe from North India, 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!

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0