Indian Chickpea Curry: Chola

Name: Indian Chickpea Curry: Chola
Yield: 2 servings
Cuisine: American
Ingredients: 1 Chickpeas (canned); 1/2 large Onion; 2 Green chili peppers; 1 tbsp Ginger; 3 clove Garlic; 1 Salt; 7 tbsp Vegetable oil; 1 spoon ＃Garam masala; 1 -1 1/2 spoons ＃Cumin powder; 2 spoons ＃Coriander powder; 1 spoon ＃Red chili pepper powder; 1 tsp ※ Cumin seeds; 2 ※ Red chili peppers; 4 ※ Cloves

cookpad.japan @cookpad_jp

In temples, they serve this without onions and garlic, as a special Buddhist dish. My husband didn't care for this type of legume, but when I came up with a super spicy version, it's become one of his favorites. Sometimes, he even eats it all up!!!
Since the fried bread uses a lot of oil, as does the roux, you may not want to think about the amount of calories. But reducing the oil also will compromise the taste, so I recommend using the full 7 tablespoons of oil. Be sure to serve it piping hot.

I recommend using the unsalted type of canned chickpeas. After opening the can, taste one chickpea to see how salty it is, and if it's strong, soak it in water, and reduce the amount of salt when making the roux.
The chickpeas will absorb a lot of liquid when stewing, so be sure to keep your eye on the pot! Recipe by Guri

cookpad.japan @cookpad_jp

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Ingredients

2 servings

1Chickpeas (canned)
1/2 largeOnion
2Green chili peppers
1 tbspGinger
3 cloveGarlic
1Salt
7 tbspVegetable oil
1spoon ＃Garam masala
1-1 1/2 spoons ＃Cumin powder
2spoons ＃Coriander powder
1spoon ＃Red chili pepper powder
1 tsp※ Cumin seeds
2※ Red chili peppers
4※ Cloves

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Steps

1

Rinse the chickpeas in water. Dice the onion into large pieces, mince the green chili peppers, ginger, and garlic, then prepare the roux as you would for making tomato and potato based curries. Add the whole spices marked with ※, powdered spices marked with #, and salt. Then, add the vegetable oil to taste. I recommend using 7 tablespoons!!
2

This is how your roux should look. An easy way to tell if your roux is ready: the oil starts separating from the roux, and the spices become pleasingly aromatic.
3

Add the chickpeas to the finished roux.
4

Add water to cover the chickpeas, and simmer for about 20 minutes. Feel free to use a pressure cooker to save time.
5

It's ready when the chickpeas become well saturated with the flavors of the soup.
6

P.S.: Here's the secret to our family's curry. Mash about 1/3 of the chickpeas with a ladle to enhance the creaminess of the soup. This will help the chickpeas blend well with the soup, and allow you to thoroughly enjoy the spicy roux.
7

Bonus tip: These are called "bhatura". They look like poori, but are fried bread with a soft and chewy texture. They go great with this curry!