Ingredients
- 2 onions, quartered
- 1 green bell pepper, cored, seeded, and chopped
- 6 large firm, ripe tomatoes
- 2 tablespoons chopped gingerroot
- 2 tablespoons vegetable oil
- 1 tablespoon Garam Masala
- 1/2 teaspoon red chili powder, or to taste
- Salt, to taste
- 2 (15-ounce) cans chick peas or garbanzo beans, drained and rinsed
- 2 to 3 tablespoons fresh lemon juice, or to taste
- 1 to 2 tablespoons minced fresh cilantro, or to taste
Directions
In a blender or food processor puree the onions, green pepper, tomatoes and gingerroot. In a saucepan set over moderate heat, warm the oil until hot. Add the puree and cook, stirring occasionally, for 20 minutes. Add the Garam Masala and chili powder and cook, stirring occasionally, for 5 minutes. Add the salt and chick peas and cook, stirring, until heated through. Stir in the lemon juice and cilantro. Serve the curry over rice or with warmed tortillas.
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By amandabreasbois...
Saginaw, MI
on November 11, 2012
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Really excited to find this chole that doesn't require a pressure cooker! I have not made it yet but from the reviews I'm sure it will be awesome! I would like to add that when using chickpeas I always take the time to remove the shell that surrounds the bean and it makes for a much smoother less starchy dish. I was always at a loss as to why my hummus wasn't as creamy as I thought it should be and low and behold it was the shell!!!
By wpmchesternj
on July 25, 2012
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This is a simple yet satisfying dish, full of flavor and wonderful aromas. Easy to make, and goes well over Jasmine rice.
By clm1950
Decatur, GA
on August 14, 2011
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Loved it! Totally VEGAN! It's so great to find another way to enjoy Chickpeas other than in Hummus and salads. I have always been interested in Indian Food and finally found a great Indian Restaurant in my community. I ordered this dish and wanted to try it at home. Thank you Padma and FN for sharing this recipe. YUM!
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