VegBox Recipes

Chickpea "Chole" with Ginger and Tomatoes

This goes wonderfully with Spinach Aloo and Cinnamon and Pea Basmati Rice.
 
 

Ingredients

For the chole:

Olive oil
One small onion, or 2 to 3 shallots, finely diced
Cumin seeds, coriander, chilli powder, cardamom seeds and / or any other Indian spices you particularly like, ground together with a mortar and pestle
30ml of water
2 or 3 tablespoons of freshly squeezed lemon or orange juice
Salt to taste

For the tomato garnish:

2 roughly chopped tomatoes
2 tablespoons of freshly grated ginger
However much torn coriander or parsley you personally prefer
 

Method

Heat the oil in a heavy bottomed pan then add the ground spices and fry until nicely fragrant.

Reduce the heat and saute the onion until softened but not brown.

Tip in the chick peas, water, salt and juice and bring to a strong boil, then reduce the heat and simmer for another few minutes.

Meanwhile, toss together the tomatoes, ginger and coriander / parsley.

Tip the chole into a serving dish, and top with the tomato garnish.
 

Time From Cupboard-To-Table

20-30 minutes
 

Notes & Variations on Chickpea "Chole" with Ginger and Tomatoes

We recently added a blob of honey to the tomato garnish and it was delicious.
 
 
 

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