Chole

Recently, I discovered a dish from North India called Chole, which uses chickpeas, also known as chana. This recipe is made with a rich, flavourful tomato-based sauce, along with a blend of spices, and onions to create a very delicious vegetarian meal.

In some parts of India, they choose to add yogurt, which gives the chickpeas a creamy texture. One of the best parts about Chole is that it is a light meal, you can enjoy it for a quick breakfast or lunch with buttered toast. For an evening meal, serve it with roti and spicy lemon pickles.

Ingredients

Chickpeas, Coriander, Garam masala, Chili powder, Salt, Turmeric, Onion, Ginger-garlic paste, Lime juice, Cinnamon, Bay leaves, Anise seed, Tomatoes.

Chickpeas are legumes rich in fibre and protein. When cooked, they have a creamy texture. We’ve chosen to use a can of chickpeas for this recipe. It is a convenient and easy option. If you decide to use fresh chickpeas, which you can, you have to soak the legumes overnight in water. Coriander spice has a slight citrusy flavour that brightens the dish. Garam masala adds warmth and includes spices such as cinnamon, cardamom, and cloves.

Chili powder adds heat; you can substitute it with paprika powder, which is sweeter in flavour and less spicy. Turmeric adds a golden hue to the dish and imparts an earthy flavour. Onions, along with ginger and garlic paste, provide a depth to the dish.

Thereafter, add the chickpeas to a pot of water with 1 tsp of baking soda. This helps break down the external layer of the chickpea, and you should cook them for 90 minutes on medium-high heat. A splash of lime juice adds a zesty taste to this dish, balancing its richness.

For this recipe, we’ve used a jar of Arrabiata sauce that is seasoned with salt, pepper, finely diced onion, garlic, and red chili pepper. You can use crushed tomatoes or freshly chopped tomatoes.

Instructions

Preheat a pot on medium-low heat. Drizzle the cooking oil into the pot, and then add the garlic and onion. Fry the aromatics for six to eight minutes until it is golden brown in colour and caramelized. If the oil dries out, add a little bit more and continue. The caramelization sweetens the onions and brings out the savouriness of the garlic. Make sure to stir regularly during the sauteing process.

Add bay leaf, cinnamon stick, clove, and aniseed, then toss to roast for about a minute. Adding the bay leaf, cinnamon stick and curry leaves into the pot helps in bringing out the natural flavours of the ingredients.

Add in all of the spices, like garam masala, ground coriander, ground cumin, turmeric powder, chili powder, and salt, into the pot. Also, add extra cooking oil, tomato sauce, and tomato paste to the pot. Indian food is known for using an ample amount of cooking oil, the oil acts as a base for the spices. Thoroughly mix all the ingredients. 

Add the chickpea, water and lime juice, Open the can of chickpea and drain the water from the can. Pour the chickpeas into the pot and stir to mix everything. Then, add half a cup of water in the pot along with freshly squeezed lime juice, and simmer for twenty minutes with the lid closed. You can swap out lime for lemon, the citrus flavours enhance the spices used in this dish. Add a quarter cup of water if the chole is looking too dry, however, avoid adding more water if there is a bit of liquid in the pot.

That’s it, the Chole is ready to eat. Garnish with parsley. Enjoy the delicious and aromatic chole with freshly steamed rice or freshly made roti or naan. 

How to Store Chole?

Store the chole in an airtight container for three to five days in the refrigerator. The best part of Indian food is that the flavors become more pronounced over a few days. Chole can also be placed in the freezer for two to three months. When ready to eat, thaw the chole overnight in the refrigerator and heat it on the stove.

How to Serve Chole?

Traditionally, Chole can be served with many different types of side-dishes such as garlic naan, basmati rice, cumin rice, or roti. In India, many people pair Chole with raita, which is a yogurt-based condiment. Pickles are also another popular option. Garnish with freshly chopped parsley.