Seat of Our Pants

Choley (Chickpeas in sauce) – to be eaten with rice

500 Grams Dried Chickpeas

4 Medium Onions, Finely chopped

1 ½ Tsp Ginger and Garlic Paste (2 cloves garlic and same amount of ginger, crushed together)

4 Medium Tomatoes, boiled for 2 minutes, peeled and ground in the blender to make a puree

4 Tbsp Vegetable Oil

¼ Tsp Turmeric powder

¼ Tsp Red chili powder

1 Tsp Coriander Powder

1 Tsp salt

2 Tsp Chana Masala (Indian spice packet found in your local grocery store, maybe?)

½ Tsp Garam Masala (same description as above)

2 Tsp Fenugreek Leaves

Fresh Coriander, chopped

1. Wash and soak dried chickpeas for 7-8 hours.

2. Boil chickpeas in 2 liters of fresh water with ½ tsp of salt for 1 hour

3. Drain the boiled chickpeas into a bowl, keeping the chickpea water in a separate bowl (it will be used later)

4. Heat the oil in a saucepan

5. Add chopped onions, cook for 8-10 minutes while stirring

6. Add ½ cup of the chickpea water

7. Add ginger-garlic paste, cook for 2 minutes while stirring

8. Add turmeric powder, red chili powder, salt, coriander powder, chana masala, gara masala and fenugreek leaves.

9. Add ½ cup chickpea water and cook for 2 minutes while stirring

10. Add tomato and cook for 2-3 minutes while stirring

11. Add boiled chickpeas, cook for 2 minutes while stirring

12. Mash the chickpeas a bit then add 1 ½ cup water and mix

13. Bring to a boil and cover.

14. Reduce heat and cook for 10 minutes

15. Serve with fresh coriander sprinkled on top.

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