recipes at random

Teach a man to fish, and you feed him for a lifetime. Give him ramen noodles, and you don’t have to teach him anything. - Lawrence Downes

Saturday, September 30, 2006

 

Chole: Indian curried chickpeas




This is a rough approximation of a recipe my friend Ram taught me in grad school.


Ingredients:

1 1/2 Tbsp canola oil
1 medium yellow onion, chopped
1/2 inch piece fresh ginger, shredded
3 cloves garlic, chopped
1 tsp turmeric
1 Tbsp cumin
1 Tbsp ground coriander
1 12-oz. can chickpeas
1 12-oz. can whole tomatoes
salt to taste
1 tsp garam masala

Directions:

Heat oil in heavy saucepan over medium heat. Add onions, garlic, and ginger until onions are translucent. Add spices and stir with wooden spoon for about a minute. Drain and rinse chickpeas and add to pan, then return to simmer. Add tomatoes and smash them with the spoon. Return again to simmer. Over medium-low heat, let mixture simmer uncovered until somewhat thicker, about 15 min. Before serving, stir in garam masala.

Serve with basmati rice. Serves 4.

Comments:
This comment has been removed by a blog administrator.
 
hi emily,
i love this dish. have you ever tried it with indian chickpeas (the small black ones) using either tea or mango powder as a souring agent? i started making it in a pressure cooker as per my friend and the chickpeas are perfect. i found that just boiling, while also taking forever, doesn't always cook them through enough.
 
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