Cholay (Curried Chickpeas)
- Number of Servings: 8
Ingredients
4 cups chickpeas (canned)2 cups onions, chopped1 tsp cumin seed1 tsp salt1 tbsp red or cayenne pepper2 tbsp canola oil
Saute onions in oil on medium heat until carmelized.
Add cumin seeds and cook until fragrant.
Add chick peas, salt, and pepper. Heat through.
Garnish with fresh diced tomato and onion.
Serve plain, with basmati rice, roti (Indian flatbread), or naan.
TIPS:
- Invest in some channa masala (MDH is my favorite brand) and add a teaspoon to the dish to make it authentic. Be careful, a little goes a long way.
- You can make this dish thick or add water to thin it out.
- You can also add a bit of tamarind sauce (imli) to the dish to give it a nice flavor and color.
- You may want to grind the cumin seeds, just roast them in a pan until fragrant and then use a spice mill or coffee grinder to pulverize them.
- You can use canned or dry beans. If you're cooking the dry beans, some people like to add tea to the boiling water to give the dish a different color and depth of flavor.
Number of Servings: 8
Recipe submitted by SparkPeople user LOTUS737.
Add cumin seeds and cook until fragrant.
Add chick peas, salt, and pepper. Heat through.
Garnish with fresh diced tomato and onion.
Serve plain, with basmati rice, roti (Indian flatbread), or naan.
TIPS:
- Invest in some channa masala (MDH is my favorite brand) and add a teaspoon to the dish to make it authentic. Be careful, a little goes a long way.
- You can make this dish thick or add water to thin it out.
- You can also add a bit of tamarind sauce (imli) to the dish to give it a nice flavor and color.
- You may want to grind the cumin seeds, just roast them in a pan until fragrant and then use a spice mill or coffee grinder to pulverize them.
- You can use canned or dry beans. If you're cooking the dry beans, some people like to add tea to the boiling water to give the dish a different color and depth of flavor.
Number of Servings: 8
Recipe submitted by SparkPeople user LOTUS737.
Nutritional Info Amount Per Serving
- Calories: 159.4
- Total Fat: 4.7 g
- Cholesterol: 0.0 mg
- Sodium: 584.2 mg
- Total Carbs: 22.0 g
- Dietary Fiber: 6.9 g
- Protein: 6.6 g
Member Reviews
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MELOSPARKLE
Really liked this recipe. I will probably use less cayenne next time though...it was too spicy for me and I LOVE spicy. I had to add a few things to try to calm the heat - fresh ginger, a tomato, dates and dried apricots. I will definitely make again but with maybe half the cayenne. - 1/8/10
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KFCOOKE
Very, very good. I think caramelizing the onions rather than just cooking until translucent was key, as it lended a nice sweetness. Watch out with the cayenne pepper though; I used less than half the amount recommended, and I still thought it was pretty hot. However, I like things fairly mild. - 1/30/08