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Chickpea chole
Chickpea chole


ingredients


  1. 3 tablespoons vegetable oil
  2. 1 onion, chopped
  3. 2 garlic cloves, crushed
  4. 2.5cm/1in piece of fresh root
  5. ginger, grated
  6. 4 teaspoons ground cumin
  7. 1 tablespoon ground coriander
  8. 2 teaspoons chilli powder
  9. 1 teaspoon ground turmeric
  10. 2 x 425g/14oz cans cooked
  11. chickpeas, drained and rinsed
  12. 400g/14oz canned chopped
  13. plum tomatoes
  14. 11⁄2 teaspoons Demerara sugar
  15. 2 tablespoons freshly squeezed
  16. lime juice
  17. 4 tablespoons torn fresh
  18. coriander leaves
  19. salt

serves 4–6


  • Heat the oil in a heavy saucepan. Add the onion, garlic and ginger, and sweat over a gentle heat, stirring frequently, for about 5 minutes until softened.
  • Stir in the ground cumin, coriander, chilli powder and turmeric, and fry for 2 minutes until aromatic. Add the chickpeas, tomatoes and sugar. Season with salt, and stir to combine the ingredients. Cover the pan and simmer the curry gently, stirring occasionally, for 10 minutes.
  • Stir in 1 tablespoon of the lime juice and the torn coriander leaves, and heat through for a further 2 minutes. Taste the curry and add the remaining lime juice and more salt if necessary. Serve hot.

Chickpea chole

Chickpea chole
Chickpea chole


ingredients


  1. 3 tablespoons vegetable oil
  2. 1 onion, chopped
  3. 2 garlic cloves, crushed
  4. 2.5cm/1in piece of fresh root
  5. ginger, grated
  6. 4 teaspoons ground cumin
  7. 1 tablespoon ground coriander
  8. 2 teaspoons chilli powder
  9. 1 teaspoon ground turmeric
  10. 2 x 425g/14oz cans cooked
  11. chickpeas, drained and rinsed
  12. 400g/14oz canned chopped
  13. plum tomatoes
  14. 11⁄2 teaspoons Demerara sugar
  15. 2 tablespoons freshly squeezed
  16. lime juice
  17. 4 tablespoons torn fresh
  18. coriander leaves
  19. salt

serves 4–6


  • Heat the oil in a heavy saucepan. Add the onion, garlic and ginger, and sweat over a gentle heat, stirring frequently, for about 5 minutes until softened.
  • Stir in the ground cumin, coriander, chilli powder and turmeric, and fry for 2 minutes until aromatic. Add the chickpeas, tomatoes and sugar. Season with salt, and stir to combine the ingredients. Cover the pan and simmer the curry gently, stirring occasionally, for 10 minutes.
  • Stir in 1 tablespoon of the lime juice and the torn coriander leaves, and heat through for a further 2 minutes. Taste the curry and add the remaining lime juice and more salt if necessary. Serve hot.
Vegetables

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