Spicy Tangy Chickpeas (chole) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This spicy and tangy chickpeas dish can be quickly whipped up with canned garbanzo beans or using the traditional soak and cook method. It goes very well with rice, quinoa, bread, flatbreads or any other whole grain. Read more . Two 15 ounce cans of chickpeas have 41 grams of protein. All in well under than 30 minutes. Tip: I started the quinoa on the pot and then got to work with the chickpeas. Ingredients:
main ingredients |
garbanzo beans/chickpeas 2 15-ounce cans |
onion, finely chopped - 1 small |
tomato, finely chopped - 1 small |
potato, chopped - 1 small |
tomato paste- 1 tbsp |
olive oil - 1 tbsp |
water (as needed) |
spices |
paprika - 1 tsp |
white pepper - 1/2 tsp |
curry powder - 2 tsp |
cumin - 1/2 tsp |
mustard seeds - 1/2 tsp |
red chillies dried - 2 (optional) |
salt (as needed) |
Directions:
1. 1. Heat oil in a pot; add cumin and mustard and wait until the mustard pops. Roughly tear the red chillies into pieces and add to pot.
2. 2. Add onions first and let them cook a bit. Then add tomatoes and potatoes and cook for a couple of minutes. A little water may be added to avoid food sticking to the pot.
3. 3. Add chickpeas, tomate puree, remaining spices and salt. Now add enough water to cover the chickpeas (about 3/4 cup).
4. 4. Cook in high heat for a few minutes until the mixture begins to boil and then reduce to medium-low heat for about 10 minutes until chickpeas are done.
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