Chickpeas or Garbanzo
A chubby legume
Why the two names?
When you are crushed
You will turn into Hummus….:) LOL
This is the poem I remember time and again, whenever I cook Chick peas.
This poem was composed by an Undergrad student at MIT, during one of the Toastmaster’s club meetings. The task was to compose an instant poem or something of that sorts, which I don’t recall well. But I have always felt it is kind of funny and cute.
Anyways, I call this dish as Chole stir fry because unlike traditional chole masala, this one is prepared like a stir fry. Which means there is no grinding or purees involved. You just dump one ingredient after the other directly in a pan, stir them all together into one lip smacking dish.
Here is how.
Chole stir fry:
1 medium onion chopped finely
3 ripe tomatoes cubed small
1 cup of cooked/canned chick peas( i generally do NOT prefer canned)
Spices: 1 tsp turmeric, 1 stick cinnamon, 3 cloves, 2 tsp Garam masala, 1 tsp ginger garlic paste, 1 tsp red chilli powder, 1 tsp aamchur( dry mango ) powder, 2 tsp roasted cumin-coriander powder, 1 tsp crushed black pepper.
2 tbsp oil
To start, heat oil in a thick bottomed pan. Add cinnamon and cloves and turmeric and saute for 10 sec.
Next, add onions, fry until translucent. add ginger garlic paste and fry until raw smell fades.
Next add the chopped tomatoes and cook until it forms a paste and oil separates. add salt.
Next add all the other spices and cook for 5 mins on a low flame.
Add 1/2 a cup of water and add the chick peas. Mix well and cook on a low flame for about 5 minutes or until the water evaporates and the mixture comes together.
Squeeze lots of lemon juice and serve.