Chole (Spiced Chickpeas with Gravy)
Chole, also commonly called Punjabi Chole, is similar to Chana Masala, another Indian chickpea dish you might be familiar with. Essentially both are chickpeas in a tangy, aromatic onion-based gravy. Since they are both so popular it is hard to track down any “true” or “traditional” recipe, so here is one that is delicious as well as quick and easy to make.
Chole (Spiced Chickpea with Gravy)
Serves 2-4 as part of a meal
Two 15-ounce cans chickpeas, drained and rinsed, plus 1 cup water
1 cardamom pod
1-inch piece cinnamon
1 bay leaf
6 peppercorns
2 teaspoons cumin seeds
3 teaspoons coriander seeds
1 teaspoon fennel seeds
2 dried chilies
2 tablespoons vegetable oil
1 medium onion, finely chopped (about 1 cup)
1 teaspoon ginger, finely grated
1 teaspoon garlic, finely grated
2 large tomatoes, chopped
2 small red chilies, split in half
salt
2 tablespoons minced fresh cilantro leaves for garnish and serving
1. Heat a large skillet over medium heat. Add cardamom, cinnamon, bay leaf, peppercorns, cumin seeds, coriander seeds, fennel seeds, and dried chilies. Cook, stirring, until fragrant, about 5 minutes. Allow to cool and then grind in a coffee grinder till completely powdered.
2. Heat oil in the same pan on medium heat until shimmering. Add the chopped onion and cook, stirring, until translucent, about 5 minutes. Add the ginger and garlic and stir until the raw smell of garlic disappears, about 2 minutes. Add the tomatoes and cook, stirring, until the tomatoes break down and the oil begins to separate about 10-15 minutes. Add the halved chilies. Stir until fragrant, about 1 minute.
3. Add the powdered spice blend and stir until fragrant. Add a few teaspoons of water to prevent spices from burning in the pan. Cook, stirring frequently, about 5 minutes.
4. Add the chickpeas and water, stir, and simmer for 10 minutes so that the chickpeas absorb the spices and flavors of the gravy.
5. Garnish with cilantro and serve with flatbread or rice.
Adapted from Serious Eats
This can also be served as a part of a larger meal like Bahraini Breakfast.
