Cholay (Curried Chickpeas)

Recipe View Infuse the Chickpeas: In a medium pot, combine 2 cups of water, a tea bag, and a bay leaf. Bring to a boil. Add the drained garbanzo beans (reserving about 1/2 cup). Once the beans are heated through, remove the pot from heat. Discard the tea bag and bay leaf. Drain the beans, reserving the flavorful water. Set aside. (Prep time: 5 minutes, Cook time: 10 minutes)

Recipe View Prepare the Garbanzo Bean Mixture: Heat 2 teaspoons of vegetable oil in a skillet over medium heat. Sauté the sliced onion until tender and translucent. Remove from heat, let it cool slightly, and then combine it with the reserved 1/2 cup of garbanzo beans, 1 chopped tomato, and half of the chopped cilantro leaves. Set aside. (Prep time: 5 minutes, Cook time: 7 minutes)

Recipe View Create the Aromatic Base: In the same skillet, heat the remaining vegetable oil over medium heat. Add the ground coriander, cumin seeds, grated ginger, and grated garlic. Cook and stir for 15-20 seconds, until fragrant and lightly browned. Stir in the ground turmeric. (Prep time: 2 minutes, Cook time: 2 minutes)

Recipe View Build the Curry: Add the finely chopped onion to the skillet and cook until softened. Stir in the remaining chopped tomatoes. Season generously with salt, cayenne pepper (to your preference), and garam masala. Bring the tomato mixture to a boil and cook for about 5 minutes, allowing the flavors to meld. (Prep time: 3 minutes, Cook time: 10 minutes)

Recipe View Combine and Simmer: Add the boiled garbanzo beans and the sliced onion mixture to the skillet. Gradually stir in enough of the reserved water to achieve a thick, gravy-like consistency. Continue to cook and stir for another 5 minutes, allowing the flavors to fully harmonize. (Prep time: 2 minutes, Cook time: 5 minutes)

Recipe View Garnish and Serve: Garnish with the remaining fresh cilantro leaves before serving. Enjoy this flavorful Cholay with your favorite sides. (Prep time: 1 minute)