Hi, I’m Elise. Today, I’m gonna show you how to make 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. Nowadays, I’m gonna 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 popular of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. Chole (Mildly spiced tangy chickpeas) is something which I have loved my whole life. They are nice and they look fantastic.

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

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

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