Name: Cholley (Chickpea Curry)
Yield: 4 servings
Cuisine: Indian
Ingredients: 250 g dried chickpeas; 500 ml water; to taste salt; 1 tbsp oil; 1 tsp coriander seeds; 1 tsp cumin seeds (optional); 1 tsp nigella seeds (optional); 1, sliced onion; 1 clove, minced garlic; 1 tbsp garam masala; 2 medium, chopped tomatoes; 2 tsp turmeric; as needed coriander leaves

Vegan

4 servings

288 cal/serving

Instructions

Step 1

Wash the chickpeas and soak them overnight in plenty of water.

Dried chickpeasWater

Step 2

Drain and transfer the chickpeas to a pressure cooker or pot; add 500 ml fresh water and salt, then cook until tender (10 min at 15 psi or simmer 60–90 min).

Dried chickpeasWaterSalt

Step 3

Heat the oil in a thick-bottomed pan.

Oil

Step 4

Add coriander, cumin and nigella seeds and cook briefly until they crackle.

Coriander seedsCumin seeds (optional)Nigella seeds (optional)

Step 5

Add sliced onion and minced garlic and sauté until the onions are transparent.

OnionGarlic

Step 6

Add garam masala, chopped tomatoes, turmeric and salt; cook for 1 minute.

Garam masalaTomatoesTurmericSalt

Step 7

Add the boiled chickpeas, reduce heat and simmer about 15 minutes until the gravy thickens.

Dried chickpeas

Step 8

Transfer to a serving bowl, garnish with coriander leaves and serve with rice or bread.

Coriander leaves

This recipe is adapted from Wikibooks. It is licensed under Creative Commons Attribution-ShareAlike 4.0 International.