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Cholay - North Indian Curried Chickpeas

Cholay - North Indian Curried Chickpeas is a volume 8-01 jan 2005 recipe made with Water, Tea Bag, Bay Leaf, Garbanzo Beans Two, and Vegetable Oil. About 20 min from start to finish for 6. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 2 cup
• 1
• 1
• 30 oz
• 2 tbsp
• 1
• 3
• 1/4 cup
• 1 tsp
• 1 tsp
• 1 tsp
• 1 tsp
• 1 tsp
• 1
• 1 pinch

Method (preview)

1. 1

   A boil.

2. 2

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

3. 3

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

4. 4

   Remove from heat.

5. 5

   Drain the beans, reserving water; set aside.

6. 6

   Heat 2 teaspoons oil in a skillet over medium heat; saute the sliced onion until tender.

7. 7

   Remove from heat, cool; mix in the reserved garbanzo beans, 1 tomato and 1/2 the cilantro leaves.

8. 8

   Set aside.

9. 9

   Heat the remaining oil in a skillet over medium heat.

10. 10

    Blend in the coriander, cumin seeds, ginger and garlic.

11. 11

    Cook and stir for 15 to 20 seconds, until lightly browned.

12. 12

    Mix in the turmeric.

13. 13

    Stir the chopped onion into the skillet; cook until tender.

14. 14

    Mix in the remaining tomatoes.

15. 15

    Season with salt, cayenne pepper and garam masala.

16. 16

    Bring the tomato liquid to a boil and cook about 5 minutes.

17. 17

    Stir in the boiled garbanzo beans, sliced onion mixture and enough of the reserved water to attain a thick, gravy- like consistency.

18. 18

    Continue to cook and stir 5 minutes.

19. 19

    Garnish with the remaining cilantro leaves to serve.

20. 20

    S(Formatted by Chupa): "11.02.04"

21. 21

    Start to Finish Time: "0:45"

22. 22

    T(Cooking Time): "0:25"

23. 23

    Contributed to the FareShare Gazette by Chupababi; 2 January 2005. www.fareshare.net