Chole Masala

Tender chickpeas coated in a thick, dark, and intensely fragrant sauce. The rising steam carries powerful notes of roasted cumin and ginger.

• Prep time: 20 min
• Cook time: 50 min
• Difficulty: Medium
• Calories: 559
• Protein: 24 g
• Carbs: 67 g
• Fat: 19 g

Ingredients

• 400 g Chickpea ( soaked overnight )
• 2 piece Onion ( finely chopped )
• 3 piece Round tomato ( finely diced )
• 3 piece Garlic ( minced )
• 3 tbsp Sunflower oil
• 1 tsp Cumin seed
• 1 tsp turmeric
• 1 tbsp Whole coriander seeds ( crushed )
• 1 tsp Hot pepper en poudre
• 1 tsp garam masala
• 1 piece Tea ( tea bag for coloring )
• 0.5 piece Fresh cilantro ( chopped )
• 1 pinch Gray sea salt
• 20 g Fresh ginger ( grated )
• 1 tsp Amchoor (dried mango powder)
• 2 piece Fresh green chili ( slit lengthwise )

Instructions

1. Cooking the chickpeas

   Place the chickpeas in a pot with the tea bag and a pinch of salt. Cover with water. Cook until the chickpeas crush easily under finger pressure. The water should be quite black.

2. Toasting the spices

   Heat the oil in a sauté pan. Add the cumin seeds. As soon as they sizzle and release their aroma, add the chopped onions. Sauté them until they are well browned and translucent.

3. Sauce base

   Stir in the pressed garlic, grated ginger, slit green chilies, turmeric, crushed coriander seeds, and chili powder. Add the diced tomatoes. Cook over high heat until the pulp turns into a paste and the oil begins to bead on the edges.

4. Final simmering

   Pour in the chickpeas with a bit of their cooking water. The sauce should coat the spoon. Simmer so the flavors penetrate the heart of the vegetables. Finish with the amchoor, garam masala, and fresh cilantro.

Chef's tips

• Don't be afraid to brown the onions deeply; it's what provides the depth of flavor and the dark color.
• The tea bag is the secret of Indian chefs to achieve that characteristic brown color without altering the taste.

Storage

Keeps for 3 days in the fridge. Flavors are even better the next day after the spices have infused.