Cholay: Spiced Curried Chickpeas

Name: Cholay: Spiced Curried Chickpeas
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: Indian, Pakistani
Ingredients: 0 dash Cayenne Pepper; 3 whole Diced Tomatoes; 1 whole Dried Bay Leaves; 0.25 cup Fresh Cilantro; 1 tsp Fresh Ginger; 1 pinch Garam Masala; 31 oz Garbanzo Beans; 1 tsp Garlic; 1 tsp Ground Coriander; 1 tsp Ground Turmeric; 1 whole Onion; 0.5 tsp Salt; 1 whole Tea Bags; 2 tbsp Vegetable Oil; 2 cups Water; 1 tsp Whole Cumin Seed

Side Dish 🥗Dinner 🍽️Lunch 🥪Snack 🍿 Indian 🇮🇳Pakistani 🇵🇰 Low-Sodium Heart-Healthy ❤️Gluten-Free Vegetarian 🥦Vegan 🌱Plant-Based 🌻Ayurvedic 🧘Halal 🕌Kosher ✡️Pescatarian 🐟

Cholay: Spiced Curried Chickpeas features tender garbanzo beans simmered in a tomato-onion gravy infused with ginger, garlic, and warming spices. A hint of tea and bay leaf lends subtle depth and a rich hue, while fresh cilantro brightens each bite. Serve this hearty, aromatic dish with bhatura, puri, or rice for a satisfying lunch or dinner.

Prep20 mins
Cook25 mins
Serves6
DifficultyMedium

1

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

Reserve about 1/2 cup garbanzo beans, then stir the remaining beans into the boiling water.
3

When the beans are heated through, discard the tea bag and bay leaf.
4

Remove from heat, drain the beans while reserving the cooking water, and set the beans aside.
5

Heat 2 teaspoons oil in a skillet over medium heat and sauté the sliced onion until tender.
6

Remove from heat, let cool, and mix in the reserved garbanzo beans, 1 tomato, and 1/2 the cilantro leaves.
7

Set aside.
8

Heat the remaining oil in a skillet over medium heat.
9

Stir in the coriander, cumin seeds, ginger, and garlic, and cook, stirring, for 15 to 20 seconds, until lightly browned.
10

Mix in the turmeric.
11

Add the chopped onion to the skillet and cook until tender.
12

Stir in the remaining tomatoes.
13

Season with salt, cayenne pepper, and garam masala.
14

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

Continue to cook and stir for 5 minutes.
17

Garnish with the remaining cilantro leaves to serve.