Spiced Chickpeas Chole Food

SPICY ROASTED CHICKPEAS RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Carefully dry the chickpeas. Removing the skins is optional and they will come off easily. The drier you get them, the crunchier they'll be!
• In a medium bowl, add dried chickpeas, olive oil, cumin, chili powder, cayenne pepper and salt. Toss well to coat evenly.
• Spread chickpeas out on a parchment paper-lined baking sheet.
• Roast for 15-20 minutes.
• Mix around on baking sheet and roast for additional 15-20 minutes, or until browned.
• Cool for 5-10 minutes.
• Enjoy!

CHOLAY (SPICED CHICKPEAS)

Steps:

• In large deep skillet, saute onions and jalapeno in olive oil.
• Add whole cumin after a few minutes.
• Once onions are soft and slightly brown, add coriander, turmeric and ground cumin. Coat onions, add more oil if needed.
• Add tomato and ginger. Allow to cook until a gravy like consistency is reached. You may need to stir and break up the tomatoes some.
• Drain one of the two cans of chickpeas and add both to the skillet. Simmer about 20 minutes.
• I like to add some of the fresh cilantro to the skillet and allow it to wilt in the mix right before serving.
• Serve with fresh cilantro and lime juice sprinkled on top. Do not forget the lime juice! It's very important!

SPICY CHANNA MASALA / SPICY CHOLE

Steps:

• Chop the onions, green chillies and tomato.
• Soak the chick peas in water for 6 hrs or overnight, rinse it and cook it with salt and the tea bags.
• If using canned chickpeas, drain the liquid, rinse it, add 1 cup of water and 2 teabags and cook it in low heat till the chick peas gets the tea flavor and colour.
• Roast and grind the first seven spices.
• Combine the above ground spices with coriander powder, mango / amchur powder and chilli powder.
• Add 1 tbs of oil in a pan and stir in the combined spices and cook in low heat for few minutes. Remove from stove and keep it aside.
• Heat oil in a pan, fry the onions and green chillies till the onion turnes soft golden brown.
• Add the ginger garlic paste and fry for few minutes, add the tomatoes and fry till the tomatoes are soft.
• Take 3 tbs of the cooked channa and the cooked onion mixture and grind it to a fine paste.
• Combine the cooked channa, the ground spices, ground channa and onion mix and the fried onion and green chilli, If the channa masala is dry, add 1/2 cup of water.
• Cover the pan and reduce the heat and let it simmer till the oil separates and the raw smell no longer remains.
• Transfer the chole to a serving bowl and garnish with onion, coriander leaves and lemon wedges. Enjoy it with baturas and poories.

CHOLE (TANGY CHICKPEAS WITH TOMATOES AND BLACK TEA)

Steps:

• In a small bowl, combine the methi, coriander, chile powder, cumin, amchur, fennel seeds, cinnamon, ¼ teaspoon hing, cloves and cayenne, if using.
• Warm ¼ cup oil in a large pot or Dutch oven over medium-high heat. Add the onion, season with 1 teaspoon salt and cook, stirring often, until the onion is translucent and starting to brown, 10 minutes.
• Reduce the heat to medium, add the ginger and garlic pastes and the green chiles, and stir to combine. Add the spice mixture and stir to combine into a fragrant paste, about 1 minute. Increase the heat to medium-high, add the tea and scrape up any browned bits on the bottom of the pan. Add the chickpeas and tomato sauce. Let the mixture come to a boil, then reduce the heat to maintain a very low simmer and cook, uncovered, for 15 to 25 minutes, stirring occasionally, until the sauce has reduced and slightly darkened in color and the flavors have mellowed slightly.
• In a small saucepan or skillet, warm the remaining 2 tablespoons oil over medium-high heat. Add the julienned ginger and a generous pinch of hing, and cook, swirling the pan, until the ginger sizzles and the mixture is fragrant, about 1 minute. Stir the mixture into the chickpeas. Taste and add more salt if necessary. Top with cilantro and serve with flatbreads.

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.