Chhole - Spicy Garbanzo Bean Curry

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Serves: 4 – 6

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INGREDIENTS

• 1 tsp avocado or canola oil
• 1 bay leaf
• 1/2 inch of cinnamon stick
• 3 cloves of garlic
• 3 black peppercorns
• 1 large cardamom pod
• 1/2 cup chopped Red onion
• 1 tsp garlic cloves, minced
• ½ tsp turmeric powder
• 1 tsp grated fresh ginger or 1/2 tsp if using dried
• ½ tsp cumin powder
• ½ tsp coriander powder
• ¼ tsp black pepper powder
• 1 pinch of paprika, optional
• 1 16 z can of garbanzo beans, drained and washed
• ½ cup pureed tomatoes
• Salt to taste
• 1 tsp lemon juice
• 1 tsp Kasoori methi leaves, optional
• ½ cup chopped cilantro

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DIRECTIONS

1. Heat oil in a pot
2. Add bay leaf, cinnamon, cloves, black pepper and cardamom until fragrant (about 30 seconds)
3. Add onion, a pinch of salt and stir fry until lightly browned
4. Add garlic, ginger and stir fry for a couple of minutes
5. Then, add all the spices and cook for a minute
6. You may add 2 tablespoonfuls of water and cook, covered for a couple more minutes.
7. Add the garbanzo beans and stir
8. Add tomato puree and salt
9. Cook for 30 minutes, stirring every 10 minutes, add extra water if it looks very dry
10. Add Kasoori Methi and ¾ of cilantro
11. Smash a few of the garbanzo beans to make the gravy thicker
12. When serving, top with lemon juice and the remaining cilantro