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Cholay (Curried Chickpeas)

Cholay (Curried Chickpeas)

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SHAMMI EDWARDS

This is a very flavourful recipe from North India, usually eaten with fried bread like bhatura or puri. I like to serve it over rice for a very filling meal. You can also try it as a quick snack over toasted bread. This recipe is much quicker to make if you use precooked canned beans, but I like to think that the authentic flavour comes from doing it the hard way!

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Nutrition

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  • Calories:
  • 248 kcal
  • 12%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 40.2g
  • 13%
  • Protein:
  • 8.5 g
  • 17%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 446 mg
  • 18%

Based on a 2,000 calorie diet

Directions

  1. Place the 2 cups water, tea bag, and bay leaf into a pot, and bring water to a boil. Reserving about 1/2 cup garbanzo beans, stir the beans into the boiling water. When beans are heated through, discard the tea bag and bay leaf. Remove from heat. Drain the beans, reserving water, and set aside.
  2. Heat 2 teaspoons oil in a skillet over medium heat, and saute the sliced onion until tender. Remove from heat, cool, and mix in the reserved garbanzo beans, 1 tomato, and 1/2 the cilantro leaves. Set aside.
  3. Heat the remaining oil in a skillet over medium heat. Blend in the coriander, cumin seeds, ginger, and garlic. Cook and stir for 15 to 20 seconds, until lightly browned. Mix in the turmeric. Stir the chopped onion into the skillet, and cook until tender. Mix in the remaining tomatoes. Season with salt, cayenne pepper, and garam masala. Bring the tomato liquid to a boil, and cook about 5 minutes. Stir in the boiled garbanzo beans, sliced onion mixture, and enough of the reserved water to attain a thick, gravy-like consistency. Continue to cook and stir 5 minutes. Garnish with the remaining cilantro leaves to serve.
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Reviews

KirbyF
67
3/3/2008

The best Cholay/Chana Masala recipie... as long as a couple of adjustments are made. 1. One can of chickpeas per batch 2. Use a strong robust black tea (Find a local Indian store and ask the clerk what their best tea is. For me it was Red Label orange pekoe) 3. Use a good amount of tea (about 1/8 cup per batch) 4. Don't split the beans in half, just dump the whole can in your tea-water 5. Boil down the tea water to about half, and throw everything else into this pot. (it helps to start the tea-water/chickpea process in a medium-large saucepan) One interesting variation is to add about 1/2c plain yogurt towards the end, this will add a little tangy, and give you more gravy to mix with your rice.

traveler_mike
42
3/30/2006

Excellent recipe. It took me two tries to get it just right though. I adjusted some items the second time I made it as follows. First, I reduced the amount of Chickpeas to one can while keeping the other amounts the same. I personally like this ratio better, and it left lots of extra gravy for rice or naan. Next, I used a high quality, rich black tea to heat the chickpeas. Third, it definitely needs the salt added. Don't underestimate this. Last I added a fair amount of cayenne to make it nice and spicy (again my preference).

Mark P
29
9/17/2005

Bland. I even tried adding more spices at the end, and again when reheating, and that helped a little but not enough. Perhaps it's that most of the spices only get added to the onions; the tomatoes get them indirectly and the chickpeas only get added to the spiced mixture near the very end. It's probably that, combined with the tomatoes mellowing out the dish too much. <br> The "Chickpea Curry" recipe on this site is better (and easier).