North Indian · Lunch, Dinner
Amritsari chole
Dark, tangy chickpeas simmered with tea and dried spices in the Amritsar style, served with rice.
- Calories
- 678 kcal
- Protein
- 23 g
- Carbs
- 110 g
- Fat
- 17 g
- Prep
- 15 min
- Cook
- 35 min
Per serving, for one person.
Ingredients
- 220 g Chickpeas (tinned, drained)
- ½ onion Onion
- ¾ tomato Tomatoes
- 2 cloves Garlic
- 5 g Ginger
- ¾ tsp Chilli powder
- 1 tsp Ground coriander
- 1 tsp Garam masala
- 1 tsp Tamarind paste
- ¾ tbsp Sunflower oil
- ½ tsp Salt
- 6 g Coriander
- 60 g Basmati rice
Method
- Cook the rice in twice its volume of water for 12 minutes, covered.
- Simmer the chickpeas with a splash of strained black tea (or plain water) for 10 minutes to darken them; drain.
- Heat oil, fry garlic and ginger for a minute, add onion and cook 6 minutes, then add tomato and cook 6 minutes.
- Stir in chilli powder, coriander powder and tamarind, add the chickpeas and simmer 10 minutes, mashing a few.
- Season with salt, finish with garam masala and coriander, and serve with the rice.
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