Chole - Indian Garbanzo Beans (Vegan)

Updated at: Thu, 17 Aug 2023 04:50:31 GMT

Step 1

Add 1 tablespoon oil to large heated skillet. Add chopped onions and sauté on medium-high heat for 4 minutes until light golden brown. Push the onions on the sides to form a ring, with empty space in the center of the skillet.

Step 2

Reduce the flame and add grated ginger and grated garlic in the center of the skillet. Add remaining 2 tablespoons oil. Sauté for a couple of minutes on medium-low heat until fragrant.

Step 3

Add these dry powdered spices - chili, turmeric, coriander-cumin, and Garam Masala (Indian spice blend). Sauté for 1 minute. Note: You can either use store-bought coriander-cumin powder or make your own. I grind 4 oz coriander seeds and 2 oz cumin seeds in a spice grinder, mix them well, put in a mason jar, and store in the refrigerator for up to 1 year. For Garam Masala, I use store-bought one.

Step 4

Turn the heat to high and add chopped tomatoes to the skillet. Mix everything together and sauté for 2 minutes. Reduce the heat to medium-low and let it cook for 5 to 7 minutes, sautéing after every couple of minutes in between. When the oil starts separating from the sauce, it's ready. Add dry mango powder.

Step 5

Remove the garbanzo beans from cans in a colander. Rinse under cold water. Put them in the skillet. Using the potato masher, mash half of the garbanzo beans. This will thicken the sauce. Add 2 cups of water. Cook on medium-low heat for 10 minutes.

Step 6

Sprinkle chopped cilantro. Serve hot with store-bought Naan. Note: Warm the Naan on open flame or a griddle, instead of in the microwave, for a better texture.

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