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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

(Help)

Servings
USMETRIC

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)

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

Excellent recipe. It took me two tries to get it just right though. I adjusted some items... MORE

Reviewed on Sep. 17, 2005 by Mark P

Bland. I even tried adding more spices at the end, and again when reheating, and that helped... MORE

Reviewed on Jan. 30, 2006 by AgnesPterry

It's actually a fairly easy recipe that doesn't take nearly as much preparation time as... MORE

Reviewed on Jun. 12, 2006 by JILLITH

I tasted it while it was still in the pan (during that last five minutes of cooking) and I was... MORE

Reviewed on Aug. 19, 2005 by FATDAD

Good start but a tad bland for may taste. Perhaps some curry paste or doubling the spice... MORE

Reviewed on Dec. 17, 2006 by APCOOKING

DELICIOUS & nutritious dinner time favourite! Not too complicated, and excellent flavour. I... MORE

Reviewed on Aug. 22, 2005 by PAGANANGEL

Maybe I did something wrong, though I can't figure out what...even with all the spices, I... MORE

Reviewed on Mar. 16, 2004 by wikedstepmom

We really liked this recipe. My son is a vegan and he raved about it. I fixed brown basmati... MORE

Reviewed on Jun. 10, 2006 by christina

I used more red pepper and more cilantro than the recipe calls for. Spicy, and healthy, it's...

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