Provided by Huma Siddiqui
Categories Onion Tomato Side Vegetarian Diwali Ramadan Spice Chickpea Vegan Cilantro Simmer Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 servings
Number Of Ingredients 9
Steps:
- In large bowl, combine chickpeas and enough cold water to cover by 2 inches. Refrigerate at least 8 hours or overnight, then drain and rinse thoroughly under running water.
- In 6- to 8-quart saucepan, combine chickpeas and 5 cups water. Bring to boil, then reduce heat to moderate and simmer, uncovered, until chickpeas are tender but not mushy, about 2 1/2 hours. Raise heat to high and boil until all but 1/2 inch of water has evaporated. Remove from heat and set aside.
- In large saucepan over moderate heat, heat oil. Add cumin seeds and sauté until they begin to sizzle, about 30 seconds. Add onions and sauté until golden brown, about 15 to 20 minutes. Add tomatoes, chile powder, cumin, and salt and simmer, stirring frequently, until sauce thickens slightly, about 2 to 3 minutes. Stir in chickpeas and 1/2 cup cilantro, cover, and simmer until thick sauce forms, about ten minutes. Pour into serving dish and garnish with remaining cilantro, sliced onions, and sliced tomatoes.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Raju Chowdhury
[email protected]This is a delicious and easy cholay recipe. I love that it's made with simple ingredients that I always have on hand.
Aqrar Jutt
[email protected]This cholay recipe is a great way to use up leftover chickpeas. It's also a great way to get your kids to eat more vegetables.
Md Mahbub Hasan
[email protected]I love making this cholay recipe in my slow cooker. It's so easy and the results are always perfect. I just throw all the ingredients in the slow cooker in the morning and dinner is ready when I get home from work.
Michael Udoh
[email protected]This cholay recipe is a great way to get your kids to eat more vegetables. My kids love it and they always ask for seconds.
James Gamble
[email protected]I'm not a vegetarian, but I love this cholay recipe. It's so delicious and satisfying. I often make it for dinner when I'm looking for a healthy and flavorful meal.
Zahid Mehmood
[email protected]This is the best cholay recipe I've ever tried! The chickpeas are so tender and flavorful, and the gravy is so rich and creamy. I love serving it with rice or naan.
Rj Nazmul
[email protected]I made this cholay for a potluck last week and it was a huge hit! Everyone loved it. The flavor was amazing and the chickpeas were cooked to perfection. I will definitely be making this again.
leah Denning
[email protected]This cholay recipe is a great way to use up leftover chickpeas. It's quick and easy to make, and the results are delicious. I love serving it with rice or roti.
Paru Sunar
[email protected]I'm not usually a big fan of cholay, but this recipe changed my mind! The chickpeas were so soft and the gravy was so flavorful. I couldn't get enough of it. I'll definitely be making this again.
Madihajaved Madihajaved
[email protected]This cholay recipe is a keeper! It's easy to make and the results are fantastic. The chickpeas are tender and flavorful, and the gravy is rich and creamy. I love serving it with rice or naan.
Dushan kumarage
[email protected]I made this cholay for a party last weekend and it was a huge success! Everyone loved it. The flavor was amazing and the chickpeas were cooked to perfection. I will definitely be making this again.
Unique Frank
[email protected]I've tried many cholay recipes over the years, but this one is definitely my favorite. It's simple to follow and the result is always delicious. The chickpeas are always cooked perfectly and the gravy is so flavorful. I love serving it with rice or r
Abishree Ranabhat
[email protected]This cholay recipe is an absolute delight! The chickpeas are perfectly cooked, and the gravy is rich and flavorful. I especially love the addition of tamarind, which gives the dish a tangy kick. I served it with rice and a side of yogurt, and it was