Spiced chickpeas with cumin and coriander

Name: Spiced chickpeas with cumin and coriander
Yield: Serves 4
Cuisine: India
Ingredients: strips sprigs of fresh mint; Deep-fried Leavened Bread or any other bread, to serve; 1 small tomato, seeded and cut into julienne strips; 1 small onion, coarsely chopped; 1 fresh green chilli, deseeded and cut into julienne; 60 ml/4 tbsp sunflower oil or light olive oil; 10 ml/2 tsp ginger purée; 60 ml/4 tbsp sunflower oil or light olive oil; 5 ml/1 tsp sun-dried mango powder (amchur), or 22.5 ml/1½ tbsp lemon juice; 5 ml/1 tsp sun-dried mango powder (amchur), or 22.5 ml/1½ tbsp lemon juice; 5 ml/1 tsp salt or to taste; 175 g/6 oz boiled potatoes, cut into 2.5cm/1in cubes; Deep-fried Leavened Bread or any other bread, to serve; 15 ml/1 tbsp fresh mint leaves, chopped; 15 ml/1 tbsp fresh coriander (cilantro) leaves, finely chopped; 2.5 ml/½ tsp garam masala; 5 ml/1 tsp ground coriander; 5 ml/1 tsp ground cumin; 1 large onion, finely sliced; 10 ml/2 tsp garlic purée; 400 g/14 oz/3 cups canned chickpeas, drained and rinsed; 125 g/4 oz canned chopped tomatoes, with their juice; 5 ml/1 tsp chilli powder; 2.5 ml/½ tsp ground turmeric

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

The people of Punjab have mastered the art of cooking chickpeas and combining them with a fragrant mixture of spices. This dish, Chole, is a true delight and, served garnished with tomato, raw onion, green chilli and mint, makes a sumptuous, balanced and healthy meal.

Ingredients

60 ml/4 tbsp sunflower oil or light olive oil
10 ml/

Asia
India
Main course
Punjab
Spicy
Vegan

Method

Heat the oil over a low heat in a heavy pan and add the ginger and garlic; stir-fry for 30 seconds.
Add the sliced onion, increase the heat to medium and fry for 6-7 minutes or until the onion is soft and beginning to colour.