Chole Adraki - Ginger Chickpeas
This dish is definitely for the ginger lovers in the crowd!!! Although I served it with rice, it would also go perfect with Naan bread.
Servings: 4
Calories: 313kcal
Ingredients
- 1 cup dried chickpeas soaked overnight
- 2 tablespoons ghee
- 2 onions chopped
- 1 tablespoon garlic chopped
- 3 tablespoons ginger chopped
- 1/2 tablespoon cumin seeds
- 1 tablespoon coriander seeds coarsely crushed with a knife or a mortar and pestle
- 3 to matoes chopped ( I used one super large heirloom tomato)
- salt to taste
- 4 green chiles chopped
- 1/2 teaspoon red chile powder cayenne pepper
- juice of 1 lemon
- 1/2 tablespoon Kasuri Methi dried fenugreek leaves
Instructions
- Bring a large pot of water to the boil with the chickpeas and a pinch of turmeric.
- Simmer for 1 – 1 1/2 hours, until tender. Alternately, you can pressure cook the chickpeas until tender. Drain.
- Heat the ghee in a deep skillet. Add onion and saute until softened.
- Add garlic and 1/2 tablespoon of the ginger. Saute for 1 minute.
- Add kasuri methi, cumin seed, coriander seeds and tomatoes.
- Cook for 10 minutes, until the sauce is thickened.
- Add chickpeas, salt, green chiles and red pepper.
- Simmer for 10 minutes, until the chickpeas are coated with the sauce.
- Remove from heat and toss with the lemon juice and remaining ginger.
Nutrition
Calories: 313kcal | Carbohydrates: 45g | Protein: 12g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 19mg | Sodium: 172mg | Potassium: 801mg | Fiber: 13g | Sugar: 12g | Vitamin A: 917IU | Vitamin C: 26mg | Calcium: 95mg | Iron: 4mg
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