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Cholay (Curried Chickpeas)
SUBMITTED BY:
SHAMMI EDWARDS
PHOTO BY:
Mark P
"This is a very flavourful recipe from North India, usually eaten with fried bread like bhatura or puri. I like to serve it over rice for a very filling meal. You can also try it as a quick snack over toasted bread. This recipe is much quicker to make if you use precooked canned beans, but I like to think that the authentic flavour comes from doing it the hard way!"
RECIPE RATING:
Read Reviews
(35)
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PREP TIME
20 Min
COOK TIME
25 Min
READY IN
45 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 cups water
1 tea bag
1 bay leaf
2 (15 ounce) cans garbanzo beans, drained
2 tablespoons vegetable oil, divided
1 onion, sliced
3 tomatoes, chopped
1/4 cup fresh cilantro leaves
1 teaspoon ground coriander
1 teaspoon cumin seeds
1 teaspoon grated fresh ginger root
1 teaspoon grated garlic
1 teaspoon ground turmeric (optional)
1 onion, finely chopped
ground cayenne pepper to taste
1 pinch garam masala (optional)
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DIRECTIONS
Place the 2 cups water, tea bag, and bay leaf into a pot, and bring water to a boil. Reserving about 1/2 cup garbanzo beans, stir the beans into the boiling water. When beans are heated through, discard the tea bag and bay leaf. Remove from heat. Drain the beans, reserving water, and set aside.
Heat 2 teaspoons oil in a skillet over medium heat, and saute the sliced onion until tender. Remove from heat, cool, and mix in the reserved garbanzo beans, 1 tomato, and 1/2 the cilantro leaves. Set aside.
Heat the remaining oil in a skillet over medium heat. Blend in the coriander, cumin seeds, ginger, and garlic. Cook and stir for 15 to 20 seconds, until lightly browned. Mix in the turmeric. Stir the chopped onion into the skillet, and cook until tender. Mix in the remaining tomatoes. Season with salt, cayenne pepper, and garam masala. Bring the tomato liquid to a boil, and cook about 5 minutes. Stir in the boiled garbanzo beans, sliced onion mixture, and enough of the reserved water to attain a thick, gravy-like consistency. Continue to cook and stir 5 minutes. Garnish with the remaining cilantro leaves to serve.
FOOTNOTE
If you are using dried garbanzo beans, soak them overnight (about 8 hours) and cook them in boiling water (enough to cover the beans) along with the bay leaf and tea bag until the beans are soft enough to mash with two fingers but still hold their shape. Remove the tea bag and bay leaf once the beans are cooked.
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REVIEWS
Reviewed on Mar. 30, 2006 by traveler_mike
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traveler_mike
Mar. 30, 2006
Excellent recipe. It took me two tries to get it just right though. I adjusted some items the second time I made it as follows. First, I reduced the amount of Chickpeas to one can while keeping the other amounts the same. I personally like this ratio better, and it left lots of extra gravy for rice or naan. Next, I used a high quality, rich black tea to heat the chickpeas. Third, it definitely needs the salt added. Don't underestimate this. Last I added a fair amount of cayenne to make it nice and spicy (again my preference).
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10 users found this review helpful
Excellent recipe. It took me two tries to get it just right though. I adjusted some items...
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Reviewed on Sep. 17, 2005 by
Mark P
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Mark P
Sep. 17, 2005
Bland. I even tried adding more spices at the end, and again when reheating, and that helped a little but not enough. Perhaps it's that most of the spices only get added to the onions; the tomatoes get them indirectly and the chickpeas only get added to the spiced mixture near the very end. It's probably that, combined with the tomatoes mellowing out the dish too much.
The "Chickpea Curry" recipe on this site is better (and easier).
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8 users found this review helpful
Bland. I even tried adding more spices at the end, and again when reheating, and that helped...
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Reviewed on Jan. 30, 2006 by
AgnesPterry
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AgnesPterry
Jan. 30, 2006
It's actually a fairly easy recipe that doesn't take nearly as much preparation time as suggested, especially if you use canned tomatoes. In addition, while it is mild in flavor this is a recipe that is easy to alter to your own taste. For a thicker, more curry-like and spicier sauce, just add some sour cream/nonfat plain yogurt, curry, and red pepper to taste. (Probably heavy cream could be used too.) Extra tumeric will give it that yellow color. Highly recommended, especially if you like garbonzo/chickpeas. Use it as a base or enjoy experimenting. Either way, it is delicious.
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5 users found this review helpful
It's actually a fairly easy recipe that doesn't take nearly as much preparation time as...
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Reviewed on Jun. 12, 2006 by JILLITH
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JILLITH
Jun. 12, 2006
I tasted it while it was still in the pan (during that last five minutes of cooking) and I was pretty disappointed in the flavor. So then I added another round of spices, including cayenne pepper, 1/4 tsp. garam masala, 1/8 tsp. curry powder, and 1/8 tsp. garlic salt. I let it cook for another ten minutes so that all the chickpeas were soft. I served it on top of brown rice and it is delicious. Instead of a tea bag I used some loose Indian-spiced rooibos. I would definitely make this again, I will just be sure to double the spices.
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4 users found this review helpful
I tasted it while it was still in the pan (during that last five minutes of cooking) and I was...
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Reviewed on Aug. 19, 2005 by
FATDAD
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FATDAD
Aug. 19, 2005
Good start but a tad bland for may taste. Perhaps some curry paste or doubling the spice quantities. As others have mentioned, this is a rather involved recipe that requires numerous bowls, pans and pots. If you don't have a dishwasher or teenage kids, pass on this recipe.
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4 users found this review helpful
Good start but a tad bland for may taste. Perhaps some curry paste or doubling the spice...
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Reviewed on Dec. 17, 2006 by
APCOOKING
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APCOOKING
Dec. 17, 2006
DELICIOUS & nutritious dinner time favourite! Not too complicated, and excellent flavour. I served it this time with plain couscous and "Absolutely Perfect Palak Paneer" from this site. Even better the next day, served alone with whole wheat pita! BIG hit with both my husband & I, and will become a regular for us vegetarians. One comment -- it's pretty salty, so no need to add salt to taste.
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3 users found this review helpful
DELICIOUS & nutritious dinner time favourite! Not too complicated, and excellent flavour. I...
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Reviewed on Aug. 22, 2005 by
PAGANANGEL
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PAGANANGEL
Aug. 22, 2005
Maybe I did something wrong, though I can't figure out what...even with all the spices, I found it really bland. Added some Chana Masala, though, and everything was yummy...
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3 users found this review helpful
Maybe I did something wrong, though I can't figure out what...even with all the spices, I...
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Reviewed on Mar. 16, 2004 by wikedstepmom
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wikedstepmom
Mar. 16, 2004
We really liked this recipe. My son is a vegan and he raved about it. I fixed brown basmati rice to accompany it and it was very filling and flavorful. I balked at the amount of cayenne, but put it in anyway (I do like spice!) It wasn't too spicy at all-just right.
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3 users found this review helpful
We really liked this recipe. My son is a vegan and he raved about it. I fixed brown basmati...
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Reviewed on Jun. 10, 2006 by
christina
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christina
Jun. 10, 2006
I used more red pepper and more cilantro than the recipe calls for. Spicy, and healthy, it's yummy with pita or naan bread.
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2 users found this review helpful
I used more red pepper and more cilantro than the recipe calls for. Spicy, and healthy, it's...