Indian Khatte Chole Hot And Sour Chickpeas Food

CHOLE (VEGETARIAN INDIAN CHICKPEAS)

Chole (Vegetarian Indian Chickpeas) image

A popular vegetarian Indian dish made of chickpeas and spices. Serve with white rice or naan.

Provided by Van Dana

Categories Side Dish Beans and Peas

Time 40m

Yield 4

Number Of Ingredients 15

Ingredients

1 tablespoon vegetable oil
1 small onion, diced
1 teaspoon minced garlic
1 teaspoon minced fresh ginger root
2 star anise pods, broken into pieces
1 (15 ounce) can chickpeas, drained and rinsed
1 (8 ounce) can tomato sauce
½ cup water
1 teaspoon chile powder
1 teaspoon garam masala
¾ teaspoon salt
¾ teaspoon ground cumin
¾ teaspoon ground coriander
¼ teaspoon ground turmeric
1 whole clove, or more to taste

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.

Nutrition Facts : Calories 143.3 calories, Carbohydrate 22 g, Fat 4.7 g, Fiber 4.8 g, Protein 4.7 g, SaturatedFat 0.6 g, Sodium 943.4 mg, Sugar 3 g

CHARISHMA'S INDIAN CHOLE

Charishma's Indian Chole image

Make and share this Charishma's Indian Chole recipe from Food.com.

Provided by Charishma_Ramchanda

Categories Curries

Time P1DT45m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 cup chickpeas (boiled)
1 large onion, peeled, washed and finely chopped
2 large tomatoes, paste of
salt
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
1/2 teaspoon coriander powder
1/2 teaspoon garam masala powder (Everest brand)
3 tablespoons fresh coriander leaves, washed and finely chopped
water, to boil the chickpeas
1 tablespoon extra virgin olive oil

Steps:

Boil the chickpeas in an open-mouthed vessel if you have time on your hands. Otherwise, pressure cook the chickpeas soaked overnight(Washed and drained) in a pressure cooker upto 2 whistles.
Heat oil in a pot.
Add onions and stir-fry until browned.
Add tomato paste and cook until it thickens.
Add the pressure cooked chickpeas along with the water in which they have been pressure cooked. Mix well.
Add all the spice powders and salt to taste.
Mix well and cook for a few minutes.
Garnish with corriander leaves.
Remove from heat and serve hot with Bhatoora.

Nutrition Facts : Calories 134.9, Fat 4.4, SaturatedFat 0.6, Sodium 191.7, Carbohydrate 21, Fiber 4.6, Sugar 4, Protein 4.3

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