Cholay (Curried Chickpeas)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Cholay (Curried Chickpeas) calories by ingredient
Introduction
Indian spices add zest to this traditional vegetarian dish. Indian spices add zest to this traditional vegetarian dish.Number of Servings: 8
Ingredients
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4 cups chickpeas (canned)
2 cups onions, chopped
1 tsp cumin seed
1 tsp salt
1 tbsp red or cayenne pepper
2 tbsp canola oil
Directions
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.
Member Ratings For This Recipe
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MELOSPARKLE
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LISAUEDA
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LIZZIEGEE13
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CD13317383
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LORIENABANANA
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SALLIE5HAW
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MATTWANZ
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CAROLYNB491
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SANLONDON
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JEM0622
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GREENIEGIRL
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GILGAL
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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
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FLYING_V
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*MADHU*
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NASFKAB
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FISHGUT3
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SUSANBEAMON
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HOLLYM48
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REEDSKI
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ROWANM77
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KAIZEN7
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KAT573
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PERFECTINACTION
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SLOLOSER
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SJHIGGINS25
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ANGIELOL
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MISSCHANTILLYS
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MSPINGUIN
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HORNED_GODDESS
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OH_MOLLY
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ANJLIX
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FROELICHJL
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MINDCRUSHER1376