Friday, November 11, 2011

Packet chhole - Spicy chickpeas (garbanzo beans)

As a follow up to an earlier blog, sometimes it is easier and not too much unhealthier to semi-cook from scratch. While I love chana/chhole/chickpeas/garbanzo beans (depending on what you call them!), sometimes getting the right spice mixture can be difficult. A few years back we realized that Parampara no longer had hydrogenated oils (trans fats) in most of their mixes! (I hesitate to say any, since we haven't checked all of them!)

Here's a quick way to make some nice chick peas. Serve with an indian bread or rice and you'll be on your way to yum-ville!

Soak your chick peas overnight (or use a can, but verify the additives in these, often they contain preservatives and added sodium)

Use a decent oil (I used coconut oil, but canola may be used as well) and warm it slightly before adding in crushed garlic (2-6 cloves, to taste)
Add in diced red onion and fry until translucent
Add in your spice pack (or spices, see below) and stir will
Add in your chick peas
Add in three diced, seed in tomatoes (a can of tomatoes may also be used)
Bring to a boil, stirring to prevent sticking

Simmer for 20 or so minutes until chick peas are soft... and YUM. You're ready to eat! Garnish with red onion and coriander, if desired.

-Alternate home-made spices
  • Vegetable oil
  • ¼ tsp. Turmeric powder
  • 1½ tsp. Red Chili Powder
  • 1 tsp. Coriander powder
  • ¼ tsp. Garam Masala Powder
  • 3 tsp. of Chana Masala Powder
  • ¼ tsp. Cumin Seeds
 Add vegetable oil to pan and fry in cumin seeds until fragrant. Add in other spices, minus turmeric, and fry on medium until mixed well. Cool and grind. Add these with turmeric in at "spice time" listed above.

If you find your food to be too spicy, add in yogurt (if you're not vegan) to bring down the spice level.

1 comment:

  1. Looks delicious! I will have to try this sometime soon!


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