Spicy Tangy Chickpeas (chole)
From nirupamas 14 years ago
- 30 minutes to make
- Serves 4-6 people
This spicy and tangy chickpeas dish can be quickly whipped up with canned garbanzo beans or using the traditional soak and cook method. It goes very well with rice, quinoa, bread, flatbreads or any other whole grain. Read more Two 15 ounce cans of chickpeas have 41 grams of protein. All in well under than 30 minutes. Tip: I started the quinoa on the pot and then got to work with the chickpeas. See less
Ingredients
Main Ingredients
- garbanzo beans/chickpeas 2 15-ounce cans shopping list
- onion, finely chopped - 1 small shopping list
- tomato, finely chopped - 1 small shopping list
- potato, chopped - 1 small shopping list
- tomato paste- 1 tbsp shopping list
- olive oil - 1 tbsp shopping list
- water (as needed) shopping list
Spices
- paprika - 1 tsp shopping list
- white pepper - 1/2 tsp shopping list
- curry powder - 2 tsp shopping list
- cumin - 1/2 tsp shopping list
- mustard seeds - 1/2 tsp [optional] shopping list
- Red Chillies dried - 2 (optional) shopping list
- salt (as needed) shopping list
How to make it
- 1. Heat oil in a pot; add cumin and mustard and wait until the mustard pops. Roughly tear the red chillies into pieces and add to pot.
- 2. Add onions first and let them cook a bit. Then add tomatoes and potatoes and cook for a couple of minutes. A little water may be added to avoid food sticking to the pot.
- 3. Add chickpeas, tomate puree, remaining spices and salt. Now add enough water to cover the chickpeas (about 3/4 cup).
- 4. Cook in high heat for a few minutes until the mixture begins to boil and then reduce to medium-low heat for about 10 minutes until chickpeas are done.
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