Pindi Chole - Spiced Chickpeas from the Heart of India

Ingredients

• 2 cups (400g) dried chickpeas, soaked overnight 2 cups (400g) dried chickpeas, soaked overnight
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 2 tomatoes, finely chopped 2 tomatoes, finely chopped
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 teaspoon amchur (dried mango powder) 1 teaspoon amchur (dried mango powder)
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 52g, 10g
• Protein: 14g
• Fiber: 12g
• Salt: 1.5g

Preparation

1. 1.
   Drain and rinse the soaked chickpeas. In a large pot, add the chickpeas and enough water to cover them. Bring to a boil, then reduce the heat and simmer until the chickpeas are tender, approximately 45-60 minutes. Drain and set aside.
2. 2.
   In a separate pan, heat the vegetable oil over medium heat. Add the chopped onions and sauté until golden brown.
3. 3.
   Add the minced garlic, grated ginger, and slit green chilies to the pan. Sauté for another 2 minutes.
4. 4.
   Stir in the chopped tomatoes and cook until they soften and release their juices.
5. 5.
   Add the ground cumin, ground coriander, turmeric powder, garam masala, amchur, and salt. Mix well to combine the spices with the tomato mixture.
6. 6.
   Add the cooked chickpeas to the pan and mix until they are coated with the spice mixture. Cook for an additional 5-10 minutes, allowing the flavors to meld together.
7. 7.
   Garnish with fresh cilantro and serve hot with naan bread or steamed rice.

Treat your ingredients with care...

• Chickpeas — Soaking the chickpeas overnight helps in reducing the cooking time and ensures they become tender. If you're short on time, you can also use canned chickpeas, but make sure to rinse them thoroughly before using.
• Amchur (dried mango powder) — Amchur adds a tangy flavor to the dish. If you don't have amchur, you can substitute it with a squeeze of lemon juice for a similar tangy taste.

Tips & Tricks

• For a richer flavor, you can add a tablespoon of dried fenugreek leaves (kasuri methi) to the dish.
• If you prefer a spicier version, increase the number of green chilies or add a pinch of red chili powder.
• To make the dish creamier, you can add a tablespoon of cashew paste or coconut milk towards the end of cooking.

Serving advice

Pindi Chole is best enjoyed hot, served with naan bread or steamed rice. Garnish with fresh cilantro for added freshness and serve alongside a cooling cucumber raita or tangy tamarind chutney.

Presentation advice

To enhance the presentation, sprinkle a pinch of garam masala and a drizzle of lemon juice on top of the dish before serving. Serve in a traditional Indian copper or brass serving bowl for an authentic touch.