Cholay: Spiced Curried Chickpeas

1. 1

   Place 2 cups water, the tea bag, and the bay leaf in a pot and bring the water to a boil.

2. 2

   Reserve about 1/2 cup garbanzo beans, then stir the remaining beans into the boiling water.

3. 3

   When the beans are heated through, discard the tea bag and bay leaf.

4. 4

   Remove from heat, drain the beans while reserving the cooking water, and set the beans aside.

5. 5

   Heat 2 teaspoons oil in a skillet over medium heat and sauté the sliced onion until tender.

6. 6

   Remove from heat, let cool, and mix in the reserved garbanzo beans, 1 tomato, and 1/2 the cilantro leaves.

7. 7

   Set aside.

8. 8

   Heat the remaining oil in a skillet over medium heat.

9. 9

   Stir in the coriander, cumin seeds, ginger, and garlic, and cook, stirring, for 15 to 20 seconds, until lightly browned.

10. 10

    Mix in the turmeric.

11. 11

    Add the chopped onion to the skillet and cook until tender.

12. 12

    Stir in the remaining tomatoes.

13. 13

    Season with salt, cayenne pepper, and garam masala.

14. 14

    Bring the tomato liquid to a boil and cook for about 5 minutes.

15. 15

    Stir in the boiled garbanzo beans, the sliced onion mixture, and enough of the reserved water to reach a thick, gravy-like consistency.

16. 16

    Continue to cook and stir for 5 minutes.

17. 17

    Garnish with the remaining cilantro leaves to serve.

• Calories 246.41 kcal Moderate
• Protein 8.92 g Moderate
• Carbs 37.75 g Moderate
• Total Fat 7.01 g Moderate
• Saturated Fat 0.65 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 476.84 mg High
• Fiber 9.24 g Good Source
• Sugar 9.61 g Moderate
• Added Sugar 3.3 g Moderate
• Calcium 44.26 mg Low Source
• Iron 2.37 mg Moderate
• Potassium 504.56 mg Moderate
• Vitamin A 10.4 mcg_rae Low Source
• Vitamin C 1.44 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Caffeine ☕
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅