Vegan Chana Masala/Chole (Chickpea Curry)

Ingredients

• 2 teaspoons oil
• 1/2 medium onion chopped
• 1/2 teaspoon cumin powder
• 1/4 teaspoon turmeric powder
• pinch of asafetida (hing)
• 3 medium tomatoes
• 1 inch ginger chopped (can be substituted with ginger paste)
• 3-4 cloves of garlic peeled and chopped (can be substituted with garlic paste)
• 1/2 teaspoon red chili flakes or green chili (to taste)
• 1 teaspoon lemon juice
• 14 oz garbanzo beans washed and drained ( or 1 cup dry chickpeas soaked overnight and pressure cooked for 4-5 whistles.)
• 1/2 teaspoon salt or to taste
• 1/2 teaspoon raw sugar
• 1 teaspoon Chana Masala powder or to taste (Recipe below or use the chana/chole masala blend from indian store.)

Steps

1. 1

   In a blender, add 3 medium chopped tomatoes, ginger, garlic, chili, lemon juice, 1/4 can garbanzo beans(1/4 cup cooked chickpeas). Blend into a paste and keep aside.

2. 2

   In a pressure cooker, add oil and onions. Switch on saute or over medium heat if it is a stove top pressure cooker.

3. 3

   Cook until onions are translucent. Add in the spices, asofetida, chana masala blend and mix well.

4. 4

   Add in the tomato puree and cook on medium low, partially covered with occasional stirring until the paste thickens and starts to leave oil (about 15 minutes)

5. 5

   Add in the salt and remaining garbanzo beans and 1 to 1.5 cups water depending on your preference for thick or thin curry.

6. 6

   Pressure cook for 2 whistles(10 minutes). or cook covered until chickpeas are easily mashable.

7. 7

   Let the pressure cooker release pressure by itself(5 minutes). Adjust salt. Add more chana masala blend and chili flakes per taste. Mix well.

8. 8

   Serve hot topped with chopped onions, lemon wedges, cilantro and Rotis or Naans or Basmati Rice!

9. 9

   Saucepan: Use canned or slow cooker cooked chickpeas, or dry chickpeas soaked overnight. In a deep pan, make the tomato onion mixture as above. Add the chickpeas and 2 cups of water and cook for an hour or so, covered, until the chickpeas are tender. Mash some chickpeas and let cook for another 5-10 minutes uncovered. Adjust water for preferred consistency.