120 Min

GF

NF

Chole

Also known as chana masala or garbanzo curry, chole has many regional variations but is usually prepared with white garbanzos. Here is our rendition from the northern state of Punjab, using iron rich garbanzo beans!

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Cook Time

60 Minutes

Serves

6

Directions

Step 1

Rinse the garbanzo beans in water twice. Soak them for 2 hours or overnight in the refrigerator. Drain the beans then add 4 cups of fresh water, ghee, masala, salt, and shallots.

Step 2

Bring to a boil, then turn the heat down, cover and simmer for an hour or more, until the beans are cooked through and tender. There should be some water remaining.

Step 3

Once the beans are soft, remove the lid and continue cooking on medium heat until almost all of the water is absorbed.

Step 4

Turn the heat off and add tomatoes, cilantro, and a dollop of yogurt to serve.

Notes & Variations

This recipe results in a dry curry. Add yogurt or coconut milk at the end to make it thicker.
Serve warm on toast with a friend egg on top.
Add to lettuce to make a warm salad.
Substitute ghee for sesame or olive oil to make it vegan.
Referenced chole masala spice blend: 1 teaspoon toasted ground cumin + 1 teaspoon black pepper + 1/2 teaspoon cinnamon + 1/2 teaspoon ground cloves + juice 1/2 lemon to add at the end.

Ingredients

1 1/3 cups (250g) black garbanzo beans (or white)

3 tablespoons ghee or olive oil

1 tablespoon + 1 teaspoon chole masala

1 1/2 teaspoons sea salt

1/4 cup fried shallots

1/2 cup chopped tomatoes (optional)

1/4 cup finely chopped cilantro (optional)

2 tablespoons plain whole-milk yogurt (optional)

Step 1

Rinse the garbanzo beans in water twice. Soak them for 2 hours or overnight in the refrigerator. Drain the beans then add 4 cups of fresh water, ghee, masala, salt, and shallots.

Step 2

Bring to a boil, then turn the heat down, cover and simmer for an hour or more, until the beans are cooked through and tender. There should be some water remaining.

Step 3

Once the beans are soft, remove the lid and continue cooking on medium heat until almost all of the water is absorbed.

Step 4

Turn the heat off and add tomatoes, cilantro, and a dollop of yogurt to serve.

1 1/3 cups (250g) black garbanzo beans (or white)

3 tablespoons ghee or olive oil

1 tablespoon + 1 teaspoon chole masala

1 1/2 teaspoons sea salt

1/4 cup fried shallots

1/2 cup chopped tomatoes (optional)

1/4 cup finely chopped cilantro (optional)

2 tablespoons plain whole-milk yogurt (optional)

Notes & Variations

This recipe results in a dry curry. Add yogurt or coconut milk at the end to make it thicker.
Serve warm on toast with a friend egg on top.
Add to lettuce to make a warm salad.
Substitute ghee for sesame or olive oil to make it vegan.
Referenced chole masala spice blend: 1 teaspoon toasted ground cumin + 1 teaspoon black pepper + 1/2 teaspoon cinnamon + 1/2 teaspoon ground cloves + juice 1/2 lemon to add at the end.

Tags:

120 Min

Stock Your Pantry

Ghee

$10

Ghee is a class of clarified butter that originated in ancient India.

Tags:

120 Min

Stock Your Pantry

Ghee

$10

Ghee is a class of clarified butter that originated in ancient India.

So, what side do you choose?

Here are some side options for this delicious chole that'll leave you oh, so satisfied.

LIFE IS BETTER WITH SIDES

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Spinach Roti

Try this Spinach based iteration!

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Golden Rice

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These make a great snack just on their own, warm or cold.

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GF

V

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V

Fresh Fava & Spinach Dal

Nothing satisfies in cooler weather quite like dal, the quintessential aromatic spice-laden lentil stew of India.

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