Please Fave the Original Submission: click here

Gorgeous garbanzo from the kitchens of  claymorehighfield

******************************

Chole
Spicy garbanzo bean stew

Pronounced "cho-lee," with the same "ch" and long vowel sound as "chose," this dish is very common in Indian cuisine. Typically more watery when served in restaurants, I've opted to make my version thicker, as well as adding more veggies to the pot. The result is a savoury and filling main dish -- add a veggie or two, then some naan or pita bread to make a complete meal. Namaste!

INGREDIENTS
1 29 oz can garbanzo beans (chickpeas).
3/4 lb fresh carrots, sliced on the diagonal
1/2 lb white onion, thinly sliced
3/4 lb fresh tomatoes, diced

3 Tb olive oil or ghee
1 tsp EACH coriander seed and cumin seed
1 Or more whole chile pods of your choice
1/2 tsp whole fenugreek seeds
Salt to taste (do not add salt until last)


PREPARATION
I prefer having ingredients ready on my counter for use in the dish, so any peeling, chopping, etc. takes place entirely before cooking begins, with ingredients 'staged' on plates or in bowls. Also, I cook with whole spices and herbs, and that often involves processing them in a coffee grinder or mortar and pestle.
For this dish, the spices were dry roasted before grinding: In a hot cast iron skillet, the cumin and coriander were lightly roasted together until fragrant, then dumped onto a plate to cool before grinding. The fenugreek and chili pods were each roasted separately as well (I had some serrano chilies left over from my garden, and they worked perfectly for this dish!). The rich, slight smoky taste imparted by roasted is well worth the effort, but it's entirely optional.
Dried garbanzo beans may be used, but soak and cook them before using in this recipe. About 4 cups of cooked beans are needed.

COOKING
Heat a broad, shallow pan and add the oil, then brown fry the onions until they are evenly caramelized, then add the ground spices, tomatoes, carrots, and the beans with the liquid from the can. Add more liquid if required for cooking the carrots, cover the pot and reduce the heat to a simmer. Check periodically to see if the carrots are tender, and when they are add salt if needed before serving.
Garnish with chopped cilantro (coriander leaves) and finely chopped white onion.

******************************

Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being