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.


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


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.

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.
Post a Comment

<< Home


September 2006   October 2006   November 2006   December 2006   January 2007   February 2007   March 2007   June 2007   August 2007   September 2007  

This page is powered by Blogger. Isn't yours?

View My Stats
Listed on BlogShares