Chole Curried Garbanzos Food

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CHANA MASALA | CHOLE RECIPE | PUNJABI CHOLE MASALA



Chana Masala | Chole Recipe | Punjabi Chole Masala image

One of the best chana masala recipe that you can make. This chole masala is made with freshly powdered spices, onions, tomatoes, herbs making the curry taste like the ones you get on the streets of Delhi.

Provided by Dassana Amit

Categories     Main Course

Time 9h45m

Number Of Ingredients 32

1 cup dried white chickpeas ((garbanzo beans, kabuli chana or safed chole) - 200 grams)
3 cups water (- for soaking chickpeas)
2.5 to 3 cups water (- for pressure cooking the chickpeas)
2 to 3 dried amla (or Indian gooseberry or 1 black tea bag, optional)
½ teaspoon salt (or add as required)
⅓ cup finely chopped onions (or 1 medium-sized)
½ cup finely chopped tomatoes (or 1 medium-sized)
½ teaspoon Ginger Garlic Paste (or 2 to 3 small garlic cloves + ½ inch ginger, crushed to a paste in a mortar-pestle)
¼ teaspoon turmeric powder ((ground turmeric))
½ teaspoon red chili powder (or cayenne pepper)
¼ teaspoon Garam Masala (- optional)
¾ to 1 teaspoon amchur powder ((dry mango powder), optional and only to be added when you do not have dry pomegranate seeds)
2 to 3 green chilies (- slit)
1 to 1.25 cups water (or the stock in which the chickpeas were cooked)
1.5 to 2 tablespoons oil
salt (as required)
2 black cardamoms
1 inch cinnamon
3 to 4 black peppercorns
2 cloves
1 tej patta ((Indian bay leaf) - medium sized)
¼ teaspoon carom seeds ((ajwain))
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon fennel seeds
½ teaspoon dry pomegranate seeds
1 to 2 kashmiri dry red chilies
2 to 3 tablespoons chopped coriander leaves ((cilantro))
½ to 1 inch ginger (- julienne)
1 medium onion (sliced or chopped)
1 medium tomato (sliced or chopped)
1 lemon (or lime, sliced or quartered)

Steps:

  • Rinse the chickpeas a couple of times in fresh water. Then soak them in water overnight or for 8 to 9 hours. Add enough amount of water as the chickpeas increase in size after soaking it. Later drain the water and again rinse the soaked chickpeas with fresh water.
  • To give a dark color to the chickpeas, traditionally dried amla (Indian gooseberries) are added. These also give a faint sourness to the stock. If you do not have dried amla, then add 1 black tea bag.
  • In a 3-litre stovetop pressure cooker add the chickpeas along with the 3 to 4 dried amla pieces or 1 black tea bag. Taj tea bags work very well. Then add water.
  • Season with salt and pressure cook the chickpeas for 12 to 15 whistles on medium heat. The chickpeas should be cooked well and softened. The chickpeas should be soft when you mash it with a spoon or eat it. The chickpeas should not give you a bite when you eat it.
  • In a pan, take all the whole spices for the "chole masala powder" mentioned above and on a low heat begin to roast them.
  • Stir often and roast the spices till they get extra browned. Don't burn them. You have to go beyond a point roasting them even after they become fragrant and they get more browned than what is the norm usually.
  • Let these roasted spices cool and then grind or powder them finely in a coffee grinder or in a dry grinder.
  • By now the chana will be cooked. You will see a darker brown shade in the safed (white chana). Remove the amla pieces which would have softened by now or the tea bag from the stock.
  • Heat oil in a pan or kadai. Add ginger-garlic paste and saute for few seconds or till their raw aroma goes away.
  • Then add chopped onions and saute stirring often till the onions turn translucent or light brown.
  • Add tomatoes and saute stirring often till they soften and the oil starts to leave the sides of the onion and tomato mixture.
  • Lower the heat and then add all of the powdered chole masala that we ground, together with the red chili powder, turmeric powder and garam masala powder (optional).
  • Stir and mix the dry ground spices and then add slit green chilies
  • Add the cooked chickpeas. Mix well.
  • Add salt according to taste. Then add about 1 to 1.25 cups of the stock in which the chickpeas was cooked. You can also add water instead.
  • Stir and cover the pan with a lid.
  • Simmer on a low to medium heat. You can also cook the chana masala without the lid.
  • The gravy will thicken and reduce. Mash a few chickpeas as this helps in thickening the gravy.
  • Simmer till you get the consistency you prefer. The consistency of this curry is not thin, but medium consistency or semi-dry. For thick or semi-dry consistency add less water.
  • If you have not added dry pomegranate seeds while roasting the spices, then you need to add amchur powder (dry mango powder) now. Mix and stir well.
  • Serve the Punjabi chana masala with kulcha, bhatura, poori, roti, naan, bread with a side of sliced onions, tomatoes and lemon or lime wedges.
  • While serving garnish with coriander leaves and ginger julienne.
  • This Chole Masala also tastes good with steamed rice or jeera rice or saffron rice.

Nutrition Facts : Calories 239 kcal, Carbohydrate 37 g, Protein 10 g, Fat 7 g, SaturatedFat 1 g, Sodium 786 mg, Fiber 11 g, Sugar 9 g, ServingSize 1 serving

CHOLE (CURRIED GARBANZOS)



Chole (Curried Garbanzos) image

This is a very popular Punjabi dish (Punjab is a state in North India). For more information on some of the Indian spices used in this recipe, refer to http://www.foodsubs.com/SpiceInd.html . This recipe is posted by request, from "Vegetable Delights" by Malini Bisen.

Provided by Anu_N

Categories     Curries

Time 35m

Yield 7 cups, 14 serving(s)

Number Of Ingredients 15

8 cups cooked chickpeas
1 tablespoon oil or 1 tablespoon ghee (Use ghee for a richer, but non-vegan version; ghee is clarified butter)
4 green chilies, chopped
1 inch ginger, peeled,finely chopped
1/2 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1 1/2 cups boiled peeled diced potatoes
1 teaspoon salt, to taste
1 teaspoon dried mango powder or 1/4 cup tamarind pulp
1 cup water
1/2 bunch fresh coriander, chopped
1 cinnamon stick, ground
3 cloves, ground
6 black peppercorns, ground

Steps:

  • Mash one teaspoon of the cooked chickpeas.
  • Heat oil or ghee in a heavy skillet over medium heat.
  • When heated, add the chopped green chilies and ginger, stir.
  • Remove the skillet from the flame and add the red chili powder, turmeric powder and coriander powder.
  • Stir, and return the skillet to the flame.
  • Add the diced potatoes and saute for about 8 minutes or until the potatoes turn golden brown.
  • Now add the cooked chickpeas and salt.
  • Saute for a minute, and then add the 1 teaspoon of mashed chickpeas, and mango powder or tamarind pulp.
  • Add 1 cup water and bring to a vigourous boil.
  • Garnish with chopped coriander and sprinkle with the ground spices.
  • Serve hot with baturas (deep fried Indian bread), or rotis (common Indian flatbread), or nan (thick Indian bread).

Nutrition Facts : Calories 190, Fat 2.6, SaturatedFat 0.3, Sodium 579.4, Carbohydrate 35.2, Fiber 6.6, Sugar 0.8, Protein 7.4

GARBANZO BEANS (CHOLE)



Garbanzo Beans (Chole) image

Make and share this Garbanzo Beans (Chole) recipe from Food.com.

Provided by Rita1652

Categories     Onions

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 (16 ounce) can garbanzo beans
1 tablespoon ghee or 1 tablespoon oil
1 onion, roughly diced
1 teaspoon ginger, grated
1 teaspoon garlic, minced
1/2 cup tomatoes, diced
1 teaspoon cumin powder
1 teaspoon turmeric
1 teaspoon coriander powder
1 teaspoon chili powder
1 teaspoon garam masala
coriander leaves
lemon slice

Steps:

  • Sauté onions, add garlic and ginger in ghee.
  • Fry for about 5 minutes.
  • Add tomatoes, and cumin, coriander, turmeric and chili powders, and salt to taste.
  • Cook for another 5 minutes.
  • Add garbanzo beans, boil for a few minutes.
  • Add garam masala, let mixture simmer.
  • Remove from stove.
  • Serve garnished with coriander leaves and lemon slices.

Nutrition Facts : Calories 186.8, Fat 4.8, SaturatedFat 2.2, Cholesterol 8.2, Sodium 354.1, Carbohydrate 30.6, Fiber 6.2, Sugar 1.9, Protein 6.5

CHICKPEA CURRY (GARBANZOS)



Chickpea Curry (Garbanzos) image

With a picture! A delicious, easy, stovetop vegetarian Indian curry that makes a yummy lunch! Based on a recipe I got from MrCurrys.com with a sample of their wonderful curry seasoning powder.

Provided by SaraFish

Categories     Curries

Time 15m

Yield 2 serving(s)

Number Of Ingredients 9

1 (16 ounce) can chickpeas, drained and rinsed
1 onion, diced
1 teaspoon fresh ginger, minced
5 garlic cloves, minced
1 -4 teaspoon mrcurrys.com curry powder (or your favorite curry powder blend)
1/2 teaspoon salt
1 medium tomatoes, diced
2 -3 tablespoons olive oil
water

Steps:

  • Saute onions in olive oil for 3 minutes.
  • Add ginger, garlic and curry powder (I use about 3 teaspoon for medium-spicy), stir and cook for another minute or so.
  • Add chickpeas and salt and a tablespoon or so of water.
  • Cook and stir about a minute.
  • Add tomatoes and cook for 5 minutes, stirring gently.
  • Add another spoonful of water if it seems dry or if it's burning or sticking.
  • Serve with flatbread and rice.

CHOLE (VEGETARIAN INDIAN CHICKPEAS)



Chole (Vegetarian Indian Chickpeas) image

A popular vegetarian Indian dish made of chickpeas and spices. Serve with white rice or naan.

Provided by Van Dana

Categories     Side Dish     Beans and Peas

Time 40m

Yield 4

Number Of Ingredients 15

1 tablespoon vegetable oil
1 small onion, diced
1 teaspoon minced garlic
1 teaspoon minced fresh ginger root
2 star anise pods, broken into pieces
1 (15 ounce) can chickpeas, drained and rinsed
1 (8 ounce) can tomato sauce
½ cup water
1 teaspoon chile powder
1 teaspoon garam masala
¾ teaspoon salt
¾ teaspoon ground cumin
¾ teaspoon ground coriander
¼ teaspoon ground turmeric
1 whole clove, or more to taste

Steps:

  • Heat oil in a pot over medium-high heat. Saute onion until translucent, about 5 minutes. Add garlic, ginger, and anise; stir. Add chickpeas, tomato sauce, water, chile powder, garam masala, salt, cumin, coriander, turmeric, and clove. Reduce heat to medium-low and simmer, covered, until chickpeas start to soften, 5 to 7 minutes.
  • Mash some of the chickpeas directly in the pot to give the sauce a chunkier consistency. Cover and continue simmering, stirring occasionally, until flavors come together, about 15 minutes. Remove star anise pieces and clove before serving.

Nutrition Facts : Calories 143.3 calories, Carbohydrate 22 g, Fat 4.7 g, Fiber 4.8 g, Protein 4.7 g, SaturatedFat 0.6 g, Sodium 943.4 mg, Sugar 3 g

LOW-FAT CHOLE CHICKPEA CURRY



Low-Fat Chole Chickpea Curry image

Here is a easy simple curry that will leave your mouth watering for more...This has been modified for weight watchers. The pot equals 20 points.That would be 7 points for 1 cup of chole.

Provided by Nurturing

Categories     Curries

Time 40m

Yield 3 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1 (14 1/2 ounce) can diced tomatoes
2 (15 ounce) cans chickpeas
1 medium onion
2 tablespoons ginger paste
2 tablespoons garlic paste
3 teaspoons cumin powder
1 teaspoon garam masala
1 teaspoon salt
1/4 cup cilantro

Steps:

  • Add olive oil to medium heat.Once oil is hot add onions and salt.Once onions are sauted, add ginger and garlic paste fry for 1 minute. Add in tomatoes and cook until it becomes like a gravy. Add chickpeas in and add 4 cups water and all spices.Let this boil until chickpeas are soft and smash some of chickpeas.Once water thickens this dish is ready to serve -- .

Nutrition Facts : Calories 487.7, Fat 13, SaturatedFat 1.7, Sodium 1927.1, Carbohydrate 80, Fiber 15.4, Sugar 6.8, Protein 16.3

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From passionateaboutbaking.com


CHICKPEAS CHOLE - RAW CALORIES, CARBS & NUTRITION FACTS
Chole (Curried Chickpeas) Indian Food. Chickpeas Curry (Punjabi Chole) Neesa. Chole (Chickpeas) Courtesy Buzzle. Chickpeas (Chole) Punjabi Style. Generic Restaurant. Have you ever asked yourself, "How much weight can I lose in a month?" or "How many meals a day should you eat?" Since 2005, a community of over 200 million members have used MyFitnessPal to …
From myfitnesspal.com


INDIAN FOOD - CHOLE (CURRIED CHICKPEAS) CALORIES, CARBS
Indian Food Indian Food - Chole (Curried Chickpeas) Serving Size : 1 Cup. 204 Cal. 52 % 25g Carbs. 33 % 7g Fat. 15 % 7g Protein. Track macros, calories, and more with MyFitnessPal. Join for free! Daily Goals. How does this food fit into your daily goals? Calorie Goal 1,796 cal. 204 / 2,000 cal left. Fitness Goals : Heart Healthy. Fat 60g. 7 / 67g left. Sodium 2,164g. 136 / 2,300g …
From myfitnesspal.com


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