I N G R E D I E N T S :
3 x 400g tins of chickpeas
100ml sunflower oil (coconut oil healthier option)
1 tsp cumin seeds
1 medium onion, finely chopped or blended
500g plum tomatoes, finely chopped or blended
1 tbsp tomato purée
Thumb size piece of root ginger, chopped
1 tsp turmeric
1 tsp medium chilli powder
Handful fresh corriander, finely chopped
1 tsp garam masala
1 1/2 teaspoon salt (or reduce to taste)
1 tsp jaggery (raw cane sugar)
Chole, or chana masala, is my favourite Indian dish to make at home. Once you've got the spices down, it's simple to make and is perfect for the end of the month when funds are running low. Serve with homemade chapatti, and maybe some kale on the side, and you've got yourself a cheap but super tasty, nutritious and comforting meal.
This recipe makes approx 6 portions, so it's perfect for freezing to reheat in the evening during busy times.
Vegan and vegetarian friendly, chole is packed with aniti-inflammatory spices (ginger & turmeric) and chickpeas provide plenty of dietary fibre and protein. If you want to use less oil you can, or use a healthier alternative to sunflower oil by using a tablespoon of coconut oil or melted ghee instead.
Cook chickpeas in 500ml boiling water for 5 mins then set aside in water.
While chickpeas are cooking finely chop, or purée in a blender, the onion.
Heat the oil in a large pan and then add cumin seeds. When seeds start to pop, add the onion purée. Cover the pan and cook until the onion is a golden brown checking and stirring every few mins. Be careful not to burn at this stage.
Add the fresh tomatoes, ginger, turmeric, chilli powder, salt and sugar. Mix together and cook a further 5 mins.
Add the chickpeas and their cooking water, and an additional 200ml of hot water. Bring to a high heat and cook for a further 5-10 mins.
Stir in the the tomato purée then remove from the heat and add the garam masala.
Add a handful of chopped fresh corriander then put back on a high heat for a further 5 mins.
Remove from heat and let it stand for 10 mins to let the flavours infuse.
Reheat when ready and serve with chapati
While the chole stands, measure out some chapati flour - Elephant Atta is my favourite! Over time you won't need to rely on a recipe or instructions for chapatis - but if you've not made them before, this is nice...
I sometimes add aubergine and mushrooms to chole if I feel I need some more veg. I sauté the aubergine and mushrooms first before adding them in when the chickpeas are added.