Chickpeas are one of my favorite sources of plant-based protein. You can turn them into poppers, blend them into a dip, serve them in a soup, or allow them to shine bright on their own in this spiced chickpea stew. Holiday madness is here. Take a breather and reset with this simple, flavorful, and highly nourishing Indian chickpea dish.
The technical term for this dish is Chole, or spiced chickpeas. I learned how to make Chole during my time in the Chef's Training Program at the Natural Gourmet Institute for Health and Culinary Arts. We had a week that focused on global cuisine, and Indian day was by far one of my favorites.
This dish is simple to execute, yet bursting with flavor. If you are not a fan of robust spices, then I recommend going lighter on the spice blend. For those of you who love flavor, go full throttle. The vibrant spices in the dish not only add flavor but are anti-inflammatory and immune-boosting, giving you even more incentive to spice it up.
I like to serve this dish with brown basmati rice, but millet, quinoa, or couscous would work great as well. A dollop of yogurt, torn cilantro, and fresh lime juice make this dish a complete and simple meal - perfect to help warm you up and unwind this winter.
Chole (Spiced Chickpeas)
Recipe adapted from the Natural Gourmet Institute
ingredients
makes 4-6 servings
- 2 cups chickpeas, soaked, drained, rinsed (1 cup dried)
- 1 piece of kombu (optional)
- 1 yellow onion, diced
- 1 tablespoon ginger, minced
- 4 garlic cloves, minced
- 3 tablespoons coconut oil
- 1 teaspoon turmeric
- 1⁄2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon ground cloves
- 1 - 28 ounce jar peeled tomatoes
- 1⁄2 teaspoon salt
- Black pepper, to taste
Serve with:
- Cilantro, roughly chopped,
- Sliced almonds, toasted
- Brown basmati rice, quinoa, or another grain
- Massage kale
- Full fat plain yogurt
- Lemon or lime wedges
Method
- Combine chickpeas and kombu in a large pot covered with 2-inches of water. Bring to a boil and reduce to a simmer for 40 minutes or until tender. Drain and set chickpeas aside.
- In a dutch oven or large pot, warm the coconut oil. Add all of the spices and toast for 2 minute or until fragrant, allowing the spices to bloom. Add the onion and garlic, and sauté until translucent, about 5 minutes. Add the ginger and cook for another minute.
- Add tomatoes, salt, and black pepper into the pot with the onion mixture and cook for 10 minutes more, allowing the flavors to meld together. Add the chickpeas, and simmer, partially covered, for an additional 15 minutes.
- Remove from heat. Serve with selected grain or greens and top with cilantro, almonds, yogurt, and lemon or lime juice, if you wish.
