Indian Chole Recipe – Vegetarian Hot And Spicy Chick Peas

  • Makes two servings in thirty minutes
  • VEGETABLES / Indian / Stove / Side Dish / No marination needed

Much of the Indian population is pure vegetarian, and they love the most inclusive vegetable dishes in the world. This is because of the predominant Hindu religion that has immense respect for animals. (great thing)

You will see that each Indian region has distinct cooking techniques and flavoring principles to prepare them for vegetarian dishes.

You have apparently also noticed that there are many, many “curry”-recipes in India. You should know that “Kari” is the Tamil (one of the oldest languages in the world, spoken in South India) translation for the English “sauce.” And “curry” is the American way of pronouncing this tasty word.

Before coming to the United States from Singapore, my neighbor’s western recipe for using chickpeas was to add them in thick soups. Since Singapore is the melting pot of all Asian cuisines, she noticed that there are as many chickpea curry recipes as people here.

Here is one of them: a healthy home-cooked chickpea curry recipe from my Singaporean-Indian friend Dolly. She uses a lot of delicious fresh ingredients, and her meal takes a bit more of your time than expected for such a simple and healthy yet yummy dish.

Ingredients

  1. one can of chickpeas (15 1/2 Oz; 439 gr)
  2. one medium onion, finely chopped
  3. one tsp. ginger, finely chopped
  4. one clove garlic, finely chopped
  5. one green chilly, finely chopped
  6. two medium well-ripened tomatoes, seeded and chopped
  7. one Tbsp. Fresh coriander chopped
  8. one Tbsp. lemon juice
  9. 10 g Olivie oil

Spices

  1. 1/2 tsp. turmeric
  2. 1/2 Tbsp. ground coriander
  3. 1 tsp. “garam masala.”
  4. salt to taste

Procedure

  1. Drain chickpeas, reserving the liquid.
  2. Cook the chilies, onions, garlic, ginger, and turmeric in the vegetable oil until golden and softened.
  3. Add the tomatoes and cook to dissolve, then add the ground chickpeas and coriander.
  4. Cook for twelve minutes, add the reserved liquid, and cook a further ten minutes.
  5. Add lemon juice, “garam masala” and stir in the green coriander. Cook gently for five minutes, adding more liquid, if needed, to make a sauce.

Serve with “naan bread,” or as a side dish.

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