Hi, I’m Kate. Today, I will show you a way to prepare chole (mildly spiced tangy chickpeas) recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I am going to make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.

Chole (Mildly spiced tangy chickpeas) Recipe

Chole (Mildly spiced tangy chickpeas) is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They are nice and they look fantastic. Chole (Mildly spiced tangy chickpeas) is something that I have loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can cook chole (mildly spiced tangy chickpeas) using 15 ingredients and 16 steps. Here is how you can achieve that.

The ingredients needed to make Chole (Mildly spiced tangy chickpeas):

1. Make ready 1 &1/2 cups chickpeas
2. Prepare 2 small tomatoes (for puree)
3. Get 1 cup finely chopped onion
4. Take 2 teaspoons ginger-garlic paste
5. Get 1/2 tablespoon coriander powder
6. Make ready 1/4 teaspoon turmeric powder
7. Make ready 1 tablespoon red chilli powder
8. Take 2 teaspoons amchur (dried mango) powder
9. Make ready 1/2 tablespoon garam masala
10. Make ready 1/4 teaspoon cumin seeds
11. Take 1 large green chilli
12. Make ready 6 garlic cloves finely chopped
13. Take Cilantro leaves for garnishing
14. Take 3-4 tablespoons cooking oil
15. Get Salt as per taste

Instructions to make Chole (Mildly spiced tangy chickpeas):

1. Wash and soak the chickpeas for about 6-8 hours
2. Boil the soaked chickpeas for 4 whistles on medium flame with 2 cups of water in a pressure cooker.
3. Blend the tomatoes into puree
4. Drain the boiled chickpeas in a colander and save the stock
5. Add 1/2 cup boiled chickpeas with 1/3 cup reserved stock to a blender and blend into a paste
6. In a deep bottomed pan, heat the oil
7. And cumin seeds and wait till they crackle
8. Add the chopped onion and cook till they become translucent
9. Now add the ginger garlic paste, garlic cloves and the slit green chilli. Cook for a minute
10. Add the tomato puree
11. Add all the powder spices and salt. Cook till the oil separates.
12. Add the boiled chickpeas and the ground paste. Give it a good mix
13. Add the remaining stock and 1/2 cup of water.
14. Cover and cook for 5 minutes
15. Garnish with cilantro leaves and serve hot
16. Enjoy 😉👍🏻

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