Chikkad Chole

A traditional Punjabi dish, much loved across the India-Pakistan border, made from chickpeas and spices that pairs beautifully with chapathis, roti or pulao

Course Accompaniment

Cuisine Indian, Pakistani, Punjabi

Keyword 30 Mins or Less, Chickpeas, Curry, Vegan, Vegetarian

Prep Time 10

Cook Time 15

Soaking time 8

Total Time 8 25

Servings servings

Calories 151kcal

Author Shireen Sequeira

Ingredients

1-1/2 cups black garbanzo or white (Kabuli) chana (chickpeas), soaked overnight
2 tea bags
4 pieces of dried amla Indian Gooseberry
salt to taste

For the masala blend

1 black cardamom badi elaichi
3 cloves
1 inch stick of cinnamon
1/4 teaspoon ajwain bishop's weed
1 teaspoon cumin powder
1 tablespoon coriander powder
1/2 teaspoon red chilli powder
1/4 teaspoon pepper powder
1 teaspoon kasuri methi dried fenugreek leaves
1 teaspoon amchur dry mango powder
1 teaspoon anardana dry pomegranate seed powder
1 teaspoon kala namak black salt

Other ingredients:

2 medium onions finely chopped
3 medium tomatoes ground to paste
1-2 green chillies slit
1 inch ginger cut julienne (thin strips) plus extra for garnishing
1/4 teaspoon just a sprinkling of garam masala (optional)
Oil for frying

Instructions

Drain the water from the soaked chickpeas and refresh with water. Transfer to a pressure cooker. Add the tea bags, salt, dried amla and enough water to cover the chickpeas. Cover & pressure cook for 5-6 whistles. Then turn off the heat and let the pressure release naturally. Open, mix and keep aside.
Heat a skillet/tawa and dry roast the black cardamom, cloves, cinnamon & ajwain for a few seconds. Remove from heat and let it cook. Then either grind to a powder. Mix this along with the rest of the ingredients mentioned under 'For the masala blend'. Keep aside
In a wok/kadai, heat the oil and fry the chopped onions till translucent. Add the ground tomato paste and fry on a medium heat till the oil begins to separate.
Add the cooked chickpeas only (not the stock), green chillies and ginger. Make a well in the centre and add the prepared masala blend
Heat 2 tablespoons of oil or ghee and pour this over the masala blend. This will ensure that the spices are all cooked.
Now mix everything and add the reserved stock and simmer for 2-3 minutes until the gravy thickens to the desired consistency. You can add the additional garam masala if desired.
Serve hot garnished with ginger juliennes with some pooris or chapathis or rice.

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