Chole (chickpea) with potatoes

Ingredients:

  • 1 cup dried chickpeas (or 3 cups canned)
  • 1 tbsp canola oil (or clarified butter (ghee))
  • 1 tsp cumin seeds
  • 2 bay leaves
  • 1 lb red onion (chopped (¾ - 1 lb))
  • 1½ tbsp fresh ginger (finely chopped)
  • 1 pinch sea salt
  • ¼ tsp tumeric
  • ½ tsp paprika
  • 1 tsp cumin (powder)
  • 1 tsp coriander
  • ½ tsp kasoori methi (or dried oregano)
  • 1 dash black pepper
  • ½ tsp garam masala
  • 2 tsp umeboshi (heaping, see substitution below)
  • 1 lb red potatos (cut into ½ inch hunks.)
  • 4 oz greens (swiss chard and/or mustard greens)

Instructions:

NOTE:  Chickpeas should be presoaked 8 hours to overnight.  If you forget to do this, you can apparently do a quick presoak in a pressure cooker.

Ingredient Substitutions

Spice mixture:  In lieu of the last five ingredients, you can add a tablespoon or two of ready made chana masala powder (available in Indian stores in various brands; CAUTION - this frequently contains a lot of red pepper).

Substitute for: 2 heaping tsp umeboshi paste; 3/4 cup chopped tomatoes or crush 2 whole canned tomatoes plus 2-3 T liquid from the can.

Prep work before starting the final cooking

1.  Prepare the chickpeas

Soak the chickpeas for 4 to 8 hours in plenty of water.  

Cook using either of these methods.  Chickpeas should be thoroughly cooked but not mushy

  • In a pressure cooker at 15 pounds for 8 minutes. Then cool for 10 minutes. Should be thoroughly cooked, but not mush.  Set aside 1 cup chickpea broth.
  • On stovetop: takes 2 -3 hours on the stove top.  

Drain and set aside about a cup of liquid. You’ll get about 3 cups cooked.

If using canned chickpeas, rinse well and discard all the liquid.

2. Pre-cook potatoes.

Can be done while onions are sautéing.

Wash and cut potatoes into 1/2 inch cubes.  OK to leave the skins on.

Place the chopped potatoes in a steamer and steam them covered for about 10 minutes.

3. Prepare spice mixture

Combine all of the spices except the cumin seeds and bay leaf.  Note substitutions.

The Cooking            

  1. Heat about 1 to 1 1/2 T olive oil over medium heat (I use a cast iron pot)
  2. Add the cumin seeds and bay leaves.  As soon as the seeds begin to sizzle, add the red onion, ginger, and 1 pinch salt.  
  3. When the red onion begins to brown at the edges, add the spice mixture.  Stir for 1 minute. Add 1/4 c. water and the umeboshi paste (or tomato substitute - see above). Cook until dry and pasty.
  4. Take about 3 tbsps. of the chickpeas and mash them with the back of a spoon.
  5. Add the potatoes, chickpeas, mashed chickpeas and one cup of saved chickpea liquid (or plain water if you used canned chickpeas). Check for salt and seasonings. Cook covered on medium until mixture starts to boil.
  6. Add greens. Cook until they are wilted.

Servings: 4

Source: http://jugalbandi.info/2010/02/chana-masala-chole-chickpea-curry/