Tuesday, April 6, 2010
There’s so much to chickpeas
If you are a vegetarian, then chickpeas are a gift from God. They go well with just about anything, i.e. any vegetable. if you haven’t seen this recipe yet, check it out. You may reduce the spice to your taste.
Chole (pronounced cholae)
This dish is northern Indian in origin. Made with Garbanzo beans, it can be turned into a delectable side dish. Tastes great with Puris or Bhatura.
Pointer 1: You’ll find Garbanzo cans in the ethnic/hispanic section of a regular grocery store.
Pointer 2: An ambitious cook like my mom, rarely me, would buy this raw, soak it overnight and then pressure cook. When cooked that fresh the finished dish can literally take you to the heavens.
Pointer 3: Coriander leaves as pictured above is a great garnish for vegetables. Just the right amount is sure to enhance the dish.
» 1 can of Garbanzo beans
» 2 large tomatoes, diced
» 2 Tbsp. Canola oil (you may use olive oil)
» 1 medium-sized onion, diced
» 4 cloves of garlic, crushed or diced
» 1 clove
» 1 small piece of cinnamon stick
» Red chilie powder to suit your taste
» 1 tsp. turmeric^
» 2 tsp. coriander powder^
» 2 tsp. cumin powder^
» 2 tsp. garam masala^
» 1 tsp. of concentrated tamarind paste^
» Salt to taste
» 2 Tbsps. fresh coriander leaves
Take a wok^ or a skillet. Add the oil and let it warm. Now add the cinnamon stick and clove. They will turn slightly brown. Now add garlic, saute for a couple minutes. Add the onions. Let it become translucent (saute for 5 minutes). Now add the turneric, coriander, cumin, and chilli powders. Let them roast for a couple minutes. Add the diced tomatoes. Let the mixture cook together for another 5 minutes. Now add the beans after draining the water. Add salt. Add about 1/2 a cup of regular water. Mix everything well in the wok/skillet. Cover it with a lid. Let everything cook for about 15 minutes. Make sure that the garbanzo and the spices are mixed well as they cook. Now take a potato masher and mash the garbanao just a bit so some of them are broken down. Add the tamarind paste and let it cook again for 5 more minutes. Now add the garam masala. Mix well. Turn off heat. Sprinkle the coriander leaves after it is transfered to a serving dish.
^ Please contact me for any of these ingredients or utensils.