Micronesian-style Pindi Chole

Ingredients

In the Micronesian adaptation of Pindi Chole, traditional Indian spices are combined with local Micronesian ingredients to create a unique fusion of flavors. Taro leaves and breadfruit are added to the dish, giving it a distinct tropical twist. The coconut curry sauce adds a creamy and rich element to the dish, enhancing the overall flavor profile. This adaptation embraces the vibrant and fresh ingredients found in Micronesia, while still staying true to the essence of the original Pindi Chole. We alse have the original recipe for Pindi chole, so you can check it out.

• 2 cups (400g) cooked chickpeas 2 cups (400g) cooked chickpeas
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, pureed 2 tomatoes, pureed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 teaspoon salt 1 teaspoon salt
• 1 cup taro leaves, chopped 1 cup taro leaves, chopped
• 1 cup breadfruit, diced 1 cup breadfruit, diced
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 14g
• Carbohydrates (total, sugars): 32g, 6g
• Protein: 8g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onions and sauté until golden brown.
3. 3.
   Add minced garlic and grated ginger to the pan and cook for another minute.
4. 4.
   Stir in the turmeric, cumin, coriander, and garam masala powders, and cook for a minute to release their flavors.
5. 5.
   Add the pureed tomatoes and cook until the oil separates from the mixture.
6. 6.
   Pour in the coconut milk and bring the mixture to a simmer.
7. 7.
   Add the cooked chickpeas, taro leaves, and diced breadfruit to the pan. Stir well to combine.
8. 8.
   Cover the pan and let the dish simmer for 15-20 minutes, or until the taro leaves and breadfruit are tender.
9. 9.
   Season with salt to taste.
10. 10.
    Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Taro leaves — Make sure to wash the taro leaves thoroughly and remove any tough stems before chopping.
• Breadfruit — Choose ripe breadfruit that is slightly soft to the touch. Peel and dice the breadfruit before adding it to the dish.

Tips & Tricks

• If taro leaves are not available, you can substitute with spinach or kale.
• Adjust the spice levels according to your preference by adding more or less of the spices.
• Serve Micronesian-style Pindi Chole with steamed rice or flatbread for a complete meal.
• For a spicier version, add chopped green chilies or a pinch of cayenne pepper.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve Micronesian-style Pindi Chole hot, garnished with fresh cilantro. Accompany it with steamed rice or warm flatbread for a satisfying meal.

Presentation advice

Present the Micronesian-style Pindi Chole in a vibrant serving dish, allowing the colors of the dish to shine through. Garnish with a sprig of fresh cilantro for an added touch of freshness.