![img](admin/recipeuploads/1711100546.webp)
Chhole (Chickpea Curry)
It is a long established fact that a reader will be distracted by the readable content of a page when looking at its layout. The point of using Lorem Ipsum. It is a long established fact that a reader will be distracted by the readable content of a page when looking at its layout. The point of using Lorem Ipsum is that it has a more-or-less normal distribution of letter.
Ingredients
-
1 medium serrano pepper, cut into thirds
-
4 large cloves garlic
-
1 2-inch piece fresh ginger, peeled and coarsely chopped
-
1 medium yellow onion, chopped (1-inch)
-
6 tablespoons canola oil or grapeseed oil
-
2 teaspoons ground coriander
-
2 teaspoons ground cumin
-
½ teaspoon ground turmeric
-
2 ¼ cups no-salt-added canned diced tomatoes with their juice (from a 28-ounce can)
-
¾ teaspoon kosher salt
-
2 15-ounce cans chickpeas, rinsed
-
2 teaspoons garam masala
-
Fresh cilantro for garnish
- Pulse serrano, garlic and ginger in a food processor until minced. Scrape down the sides and pulse again. Add onion; pulse until finely chopped, but not watery.
- Heat oil in a large saucepan over medium-high heat. Add the onion mixture and cook, stirring occasionally, until softened, 3 to 5 minutes. Add coriander, cumin and turmeric and cook, stirring, for 2 minutes..
-
Pulse tomatoes in the food processor until finely chopped. Add to the pan along with salt. Reduce heat to maintain a simmer and cook, stirring occasionally, for 4 minutes. Add chickpeas and garam masala, reduce heat to a gentle simmer, cover and cook, stirring occasionally, for 5 minutes more. Serve topped with cilantro, if desired.