Hi, I am Clara. Today, we’re going to prepare chole (mildly spiced tangy chickpeas) recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Chole (Mildly spiced tangy chickpeas) Recipe
Chole (Mildly spiced tangy chickpeas) is one of the most favored of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Chole (Mildly spiced tangy chickpeas) is something which I have loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can have chole (mildly spiced tangy chickpeas) using 15 ingredients and 16 steps. Here is how you cook it.
The ingredients needed to make Chole (Mildly spiced tangy chickpeas):
- Get &1/2 cups chickpeas
- Make ready small tomatoes (for puree)
- Take finely chopped onion
- Prepare ginger-garlic paste
- Get coriander powder
- Get turmeric powder
- Take red chilli powder
- Prepare amchur (dried mango) powder
- Take garam masala
- Take cumin seeds
- Prepare large green chilli
- Prepare garlic cloves finely chopped
- Get Cilantro leaves for garnishing
- Get cooking oil
- Get Salt as per taste
Steps to make Chole (Mildly spiced tangy chickpeas):
- Wash and soak the chickpeas for about 6-8 hours
- Boil the soaked chickpeas for 4 whistles on medium flame with 2 cups of water in a pressure cooker.
- Blend the tomatoes into puree
- Drain the boiled chickpeas in a colander and save the stock
- Add 1/2 cup boiled chickpeas with 1/3 cup reserved stock to a blender and blend into a paste
- In a deep bottomed pan, heat the oil
- And cumin seeds and wait till they crackle
- Add the chopped onion and cook till they become translucent
- Now add the ginger garlic paste, garlic cloves and the slit green chilli. Cook for a minute
- Add the tomato puree
- Add all the powder spices and salt. Cook till the oil separates.
- Add the boiled chickpeas and the ground paste. Give it a good mix
- Add the remaining stock and 1/2 cup of water.
- Cover and cook for 5 minutes
- Garnish with cilantro leaves and serve hot
- Enjoy 😉👍🏻
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