Cholay - Curried Chickpeas
Mouthwatering Cholay! My usual combination of familiar ingredients, including fresh garlic, Kashmiri Lal Mirch, turmeric, crushed coriander seeds, onions and some sliced jalapenos. The tomato-based gravy is precisely simmered and then the seasonings are gradually added, allowing time for the flavors to mingle and develop before tossing in the chickpeas. The addition of lemon juice as the culminating layer of flavor tames the other condiments to a level of perfect harmony and the final taste is so gratifying!
Servings: 6
Ingredients
- 32 oz canned chickpeas *Goya, rinsed and drained
- 3 tbsp grape seed oil
- 1 large red onion *chopped
- 2 medium tomatoes *chopped
- 1 jalapeno *deseeded and sliced
- 3 cloves fresh garlic cloves *sliced
- 1 tsp fresh ginger paste
- 1 tsp fresh garlic paste
- 1 tsp Kosher salt *or to taste
- 1/2 tsp turmeric powder
- 1 tbsp coriander seeds *coarsely crushed
- 3 tbsp lemon juice *fresh or from concentrate
- 1 tbsp tomato paste
- 4 tbsp water *as needed
- 1 cup freshly chopped coriander leaves *optional
- 4-5 curry leaves *optional
Instructions
- Rinse and drain the chickpeas. Set aside.
- In a large skillet, heat the grape seed oil on medium high heat. Once oil is hot, add the chopped onions and saute for 5-7 minutes. Now turn heat to medium and add the tomatoes and sliced garlic cloves, mix well to combine and cook for an additional 5 minutes. Now add the fresh ginger/garlic paste and sliced, deseeded jalapenos, mix well and continue to cook for an additional 5 minutes. Add the tomato paste and 2 tablespoons of water, mix to combine, turn heat to medium low, cover skillet and simmer for 5 minutes. Uncover and add the spices (Kashmiri Lal Mirch, turmeric and crushed coriander seeds), Kosher salt and 2 tablespoons of water (as needed), stir well, cover again and simmer for an additional 5 minutes.
- Now add the drained chickpeas and gently mix to coat with gravy. Turn heat to low, cover skillet and simmer for 10 minutes (gently mix in between as needed). Now add the lemon juice, cover again and simmer for 5 more minutes.
- Add freshly chopped coriander leaves and curry leaves, if desired (*optional).
- Savory and mouthwatering Cholay are now ready to serve. Tastes delicious with Dahi Badey on the side (Gram Flour Dumplings with Yogurt-recipe already on my blog from last Ramadhan). Nosh Farma'aiye!