Even though the recipe calls for canned chickpeas, be warned that it's not a speedy dish. If you make ahead the onion-tomato masala and chickpeas steeped in tea, it can come together quickly at the end, but keep in mind those earlier key steps. The chickpeas need to steep in tea a full 8-24 hours.
Ingredients
- 800 g canned chickpeas
- 6 English breakfast teabags (I used Ahmad)
- 2 medium potatoes (240g), halved
- 70 g tomato puree or passata
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1/2 teaspoon fine sea salt
- 4 green cardamom pods (or 2 black)
- 4 tablespoons vegetable oil
- 2 bay leaves
- 2 cinnamon sticks
- 1/2 teaspoon garam masala
- 2 teaspoons tamarind juice
- 2 teaspoons lime juice
150 g of the Onion-Tomato Masala (Recipe Follows)
- 300 ml veg oil
- 1.2 kg white onions
- 35 g garlic paste
- 30 g ginger paste
- 1 3/4 - 2 teaspoons teaspoons chili powder
- 30 g tomato puree
- 2 teaspoons fine sea salt
- 600 g chopped tomatoes
For the Fried Chilies (Garnish)
- 1 tablespoon vegetable oil
- 6 green chilies (or fewer if you prefer)
- a pinch of fine sea salt
To Serve
- red onion, diced (optional)
- cilantro leaves, torn (optional)
- ginger matchsticks
- lime wedges
- raita (optional)
- bhature (suggested, but I serve it with basmati rice)
Instructions
For the Onion-Tomato Masala
- Warm a deep skillet over medium-high heat. Add the oil, let it warm a few seconds, and then add the onions. They should simmer quite rapidly in the oil. Don't allow them to burn. Let the onions caramelize to a deep brown color, stirring very frequently and almost constantly. Add a splash of water if needed to prevent them from burning.
- Add the garlic and ginger pastes and sauté until light golden brown, stirring almost constantly. Add the chili powder, tomato puree, and salt. Sauté 2 minutes.
- Add the chopped tomatoes. Stir well and cook about 20 minutes, stirring very regularly. The tomatoes need to completely break down and caramelize a little in the oil. If the pan starts to dry up before this happens, add 1-2 tablespoons water.
For the Chickpeas
- Tip the chickpeas and their liquid into a small saucepan and add an extra can-full of water. Place over medium heat. Add the teabags, not letting them burst, and bring to a simmer. Cook 5 minutes then take off the heat. Cover and leave to stand 8-24 hours.
- Simmer the potatoes in a small pan of salted water until just tender. Drain and leave to cool.
- Put the tomato puree, garam masala, cumin and salt into a small bowl. Mix and set aside. Use a mortal and pestle to bash the cardamom pods.
- Warm a large saucepan over a medium-high heat and add the oil. Add the bay leaves, crushed cardamom pods, and cinnamon sticks to the pan. Let them crackle for 1 minute, stirring often.
- Add the tomato puree mix, stir well for 1 minute, then turn the heat to low and add 150g of the onion-tomato masala. Sauté, stirring often, around 5-7 minutes.
- Drain the chickpeas, reserving the cooking liquid. Discard the teabags. Add the chickpeas to the saucepan along with 300ml of their cooking liquid. Bring to a gentle simmer. Add the garam masala, tamarind paste, and lime juice. Simmer 5 minutes, stirring regularly.
- Dice the potatoes into chickpea-sized pieces. Add them to the pan. Stir gently, put the lid on and turn off the heat. Set aside to let the potato warm through.
For the Fried Chilies
- Warm the oil in a frying pan over a medium-high heat. Add the chilies and salt, and sauté 2-3 minutes until soft and charred.
To Serve
- Serve the Chole in a deep bowl, topped with the ginger, fried chilies, and lime wedges, and the optional chopped onions and cilantro.