Syma Habib and The Spiritual Work of Food, Systems Thinking, and Transforming Food Through Salt And Air
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Syma Habib and The Spiritual Work of Food, Systems Thinking, and Transforming Food Through Salt And Air
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Here is Syma's recipe for her family's chole. Check out our Instagram page for images of this delicous recipe!
CholeBy Syma Habib
Ingredients
- 1 cup dry chickpeas (washed and picked clean)
- 1 tsp baking soda
- 4 cups water
For the Masala:
- 75mL ghee or neutral oil
- 1 onion, sliced
- 1 tsp ginger, minced
- 1 tsp garlic, minced
- 1/2 tsp black pepper
- 1 tsp chili powder (I like kashmiri)
- 2 tsp coriander powder (I like to grind mine fresh)
- 1 tsp garam masala
- 1 tsp tamarind chutney
- Salt to taste
- Optional: 1/2 tsp of anardana or amchur - I don't know what they're called in English, but anardana is dried crushed pomegranate and amchur is dry powdered mango
Instructions:
- Soak chickpeas overnight with water and baking soda
- Dump the soaked chickpeas with the water you soaked them in a pot. Add a half teaspoon of salt and cook until done. Drain the chickpeas, you'll use them later.
- Make the masala: brown the onion in the oil until very golden. Add ginger and garlic and soften. Add spices and toast them lightly, then add at least a quarter cup of water, more if needed to create a spice paste. Allow the paste to simmer on the stovetop for 3-4 minutes, then add the chickpeas and more water as needed to create a stew-like consistency (not soup-like!) Simmer on low heat for 15-20 minutes, adding more water if needed.
- Serve garnished with raw ginger sticks and cilantro leaves, with a good naan or kulcha.