- 2 Medium sized onoins, finely chopped.
- 4 Cloves of garlic, cruched and finely chopped.
- 1 or 2 Green chillis, finelly sliced.
- 1 teaspoon Turmeric.
- 1 teaspoon Paprika.
- 1 tablespoon Ground cumin.
- 1 tablespoon Ground coriander.
- 1 tablespoon Garam masala.
- 4 Fresh, slightly over-ripped tomatoes, coarsely chopped.
- 2 tablespoons Fresh coriander, coarsely chopped (at the last minute).
- 2 tablespoons Fresh mint, coarsely chopped.
- 225g/ 11/4 cup Cooked, chickpeas.*
- Olive oil.
- Salt/ Pepper.
In a heavy pan set on medium heat sweat off the onion and the garlic avoiding any coloration. Add the chilis, and all the spices and fry them for 2 minutes or so, stirring frequently. Then add in the tomatoes and half of the mint and coriander. Allow this sauce to simmer for ten minutes, stirring it from time to time. Finally put the cooked chickpeas and cook gently the chhole for 20 minutes. Before serving sprinkle the rest of the mint and coriander and rectifie the seasonning.
I advise you to cook this dish 24 hours in advance, because while resting the spice mix flavours will develop and reheating it will bring some depth to the chhole.
* If you cannot find any cooked chickpeas, soak dry chickpeas for 24 hours at room temperature then cook them for 1 hour (until soft) in salted water."Playwrights are like men who have been dining for a month in an Indian restaurant. After eating curry night after night, they deny the existence of asparagus."
Vegetarian/ Vegan/ Gluten free/ Dairy free.