Chole Chickpea Stew Food

SHORTCUT CHHOLE (CHICKPEA AND TOMATO STEW)

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.

CHICKPEA STEW

Steps:

• Mix the paprika, ginger, pepper and turmeric in a small bowl until combined; set aside.
• Heat 1/4 cup of the oil in a large heavy pot or Dutch oven over medium-high heat. Add the garlic, onions and 1 tablespoon salt and cook, stirring and scraping occasionally, until the onions are very soft and golden brown, about 15 minutes. Add the carrots and poblano and cook until the colors brighten but the vegetables are not yet tender, about 3 minutes. Add half of the paprika mixture and stir to coat. Cook until the spices are very fragrant, 1 to 2 minutes. Add the tomatoes, olives, all of the chickpea liquid, half of the chickpeas and 1 cup water and bring to a boil. Reduce the heat to low, then cover and simmer until the vegetables are tender and the chickpeas are very soft, 35 to 45 minutes.
• Meanwhile, position 2 oven racks in the upper and lower thirds of the oven and preheat to 400 degrees F.
• Toss the kale, 2 teaspoons salt and the remaining 1/4 cup olive oil, chickpeas and paprika mixture in a large bowl until combined. Divide the kale mixture between 2 rimmed baking sheets and roast, tossing once, until the kale is charred in places, 15 to 25 minutes.
• Serve the stew with the roasted kale and chickpeas and top with labneh, parsley, a sprinkle of Aleppo pepper, a squeeze of lemon and toasted pita.

CHOLE (VEGETARIAN INDIAN CHICKPEAS)

Steps:

• Heat oil in a pot over medium-high heat. Saute onion until translucent, about 5 minutes. Add garlic, ginger, and anise; stir. Add chickpeas, tomato sauce, water, chile powder, garam masala, salt, cumin, coriander, turmeric, and clove. Reduce heat to medium-low and simmer, covered, until chickpeas start to soften, 5 to 7 minutes.
• Mash some of the chickpeas directly in the pot to give the sauce a chunkier consistency. Cover and continue simmering, stirring occasionally, until flavors come together, about 15 minutes. Remove star anise pieces and clove before serving.

SPICED CHICKPEAS (CHOLE)

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.