Indian Spiced Chickpea Gravy (Chole)

Name: Indian Spiced Chickpea Gravy (Chole)
Prep time: 12 h 20 min
Cook time: 12 h 20 min
Total time: 12 h 20 min
Yield: 2
Cuisine: Indian, Asian
Ingredients: 1 bay leaf; 1 black cardamom pod; 2 smalls Indian or Thai green chilies, split in half; 2 dry kashmiri chillis; 2 Tbsps minced fresh cilantro leaves and tender stems; 1 inch cinnamon; 3 teaspoons coriander seeds; 2 teaspoons cumin seeds; 237 milliliters dried chickpeas (or two 15-ounce cans chickpeas, drained and rinsed, see note above); 1 teaspoon fennel seeds; 1 teaspoon ginger-garlic paste (see note above); 2 servings Kosher salt; 1 teaspoon amchur or dry mango powder; 237 milliliters medium onion, finely chopped (about; 6 peppercorns; 2 larges tomatoes; 2 Tbsps vegetable oil

Indian Spiced Chickpea Gravy (Chole) might be just the main course you are searching for. One serving contains 610 calories, 24g of protein, and 22g of fat. This recipe serves 2. If you have peppercorns, kashmiri chillis, thai chilies, and a few other ingredients on hand, you can make it. To use up the cinnamon you could follow this main course with the Cinnamon Fudge as a dessert. From preparation to the plate, this recipe takes around 12 hours and 20 minutes. It is a good option if you're following a gluten free and vegan diet. This recipe is typical of Indian cuisine.

Instructions

Place the chickpeas in a medium bowl and cover with warm water by 2 inches.

Ingredients you will need

Chickpeas

Water

Equipment you will use

Bowl

Let soak for 12 hours.

Transfer soaked chickpeas and their liquid to a pressure cooker. Seal and heat over medium-low heat to low pressure. Cook until chickpeas easily break down, about 25 minutes after they come to pressure. Release pressure and set aside to cool.

Ingredients you will need

Chickpeas

Equipment you will use

Pressure Cooker

Meanwhile, heat a large cast iron skillet over medium heat.

Equipment you will use

Frying Pan

Add black cardamom, cinnamon, bay leaf, peppercorns, cumin seeds, coriander seeds, fennel seeds, and Kashmiri chillies. Cook, stirring, until fragrant, about 5 minutes. Allow to cool and then grind in a coffee grinder till completely powdered.

Ingredients you will need

Whole Coriander Seeds

Fennel Seeds

Cumin Seeds

Peppercorns

Bay Leaves

Cardamom

Chili Pepper

Cinnamon

Coffee

Heat oil in the same pan on medium heat until shimmering.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the onions and cook, stirring, until translucent, about 5 minutes.

Ingredients you will need

Onion

Add the ginger-garlic paste and stir until the raw smell of the paste disappears, about 2 minutes.

Ingredients you will need

Ginger Garlic Paste

Add the tomatoes and cook, stirring, until the tomatoes break down and the oil separates, about 10 minutes.

Ingredients you will need

Tomato

Cooking Oil

Add dry mango powder and green chillies. Stir until fragrant, about 1 minute.

Ingredients you will need

Green Chili Pepper

Amchoor

Add the powdered spice blend and stir until fragrant. At this stage, add a few teaspoons of water in case the spices stick to the bottom of the pan as they tend to burn easily. Cook, stirring frequently, about 5 minutes.

Ingredients you will need

Seasoning Mix

Spices

Water

Equipment you will use

Frying Pan

Add the boiled chickpeas with the water they were boiled in, stir, and simmer for 10 minutes so that the chickpeas absorb the spices.

Ingredients you will need

Chickpeas

Spices

Water

Garnish with coriander leaves, onion rings and serve with rotis, bhaturas (deep fried bread), or rice.

Ingredients you will need

Coriander

Bread

Onion

Rice

Equipment

Bowl

Pressure Cooker

Frying Pan

Ingredients

Servings:

bay leaf 1

black cardamom pod 2smalls

Indian or Thai green chilies, split in half 2

dry kashmiri chillis 2Tbsps

minced fresh cilantro leaves and tender stems 1inch

cinnamon 3teaspoons

coriander seeds 2teaspoons

cumin seeds 237milliliters

dried chickpeas (or two 15-ounce cans chickpeas, drained and rinsed, see note above)1teaspoon

fennel seeds 1teaspoon

ginger-garlic paste (see note above)2servings

Kosher salt 1teaspoon

amchur or dry mango powder 237milliliters

medium onion, finely chopped (about 6

peppercorns 2larges

tomatoes 2Tbsps

vegetable oil

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Indian works really well with Gruener Veltliner, Riesling, and Sparkling rosé. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. One wine you could try is Getrank Gruner Veltliner (1 Liter). It has 4.6 out of 5 stars and a bottle costs about 15 dollars.