Recipe

Cholay (curried Chickpeas) Recipe

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Ingredients

Directions

Step #1 Place the 2 c water, & bay leaf into a pot, tea bag, & bring water to a boil.
Step #2 Reserving about 1/2 c garbanzo beans, stir the beans into the boiling water.
Step #3 When beans are heated through, discard the tea bag & bay leaf.
Step #4 Remove from heat.
Step #5 Drain the beans, reserving water, & set aside.
Step #6 Heat 2 tsps oil in a skillet over med-heat/flame, & saute the sliced onion until tender.
Step #7 Remove from heat, 1 tomato, & mix in the reserved garbanzo beans, cool, & 1/2 the cilantro leaves.
Step #8 Set aside.
Step #9 Heat the remaining oil in a skillet over med-heat/flame.
Step #10 Blend in the coriander, ginger, cumin seeds, & garlic.
Step #11 Cook & stir for 15 to 20 seconds, until lightly browned.
Step #12 Mix in the turmeric.
Step #13 Stir the sliced onion into the skillet, & cook this until tender.
Step #14 Mix in the remaining tomatoes.
Step #15 Spice up with salt, cayenne pepper, & garam masala.
Step #16 Bring the tomato liquid to a boil, & cook about 5 mins.
Step #17 Stir in the boiled garbanzo beans, sliced onion mixture, & enough of the reserved water to attain a thick, gravy-like consistency.
Step #18 Continue to cook & stir 5 mins.
Step #19 Garnish with the remaining cilantro leaves to serve.
Step #20 .
Enjoy the Cholay (Curried Chickpeas) recipe

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