I Can't Wait for Chole

Name: I Can't Wait for Chole
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 servings
Cuisine: Pakistani Punjabi, Sindhi & Pashtun
Ingredients: 2 medium onions; 1 tbsp grated fresh ginger; 2 tbsp chopped garlic; 1.5 tsp cumin seeds; 1 bay leaf; 0.5 inch cinnamon stick; 2 medium tomatoes; 1 tsp ground coriander; 0.5 tsp turmeric; salt; 0.25 tsp cayenne pepper; 2 can garbanzo beans (15 ounce); 0.5 tsp garam masala; 1 tbsp fresh lemon juice

Chickpeas, tomatoes and coriander come together in this Pakistani dish, fragrant with ginger and cumin and simmered on the stove. It comes to the table with rice, or indian breads or pitas.

35 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 5 min · Cook 30 min · 35 min total
Difficulty: medium

1
In large saucepan over medium heat, heat cumin seeds, bay leaf and cinnamon until very fragrant, swirling around to prevent burning.
2
Add ginger and garlic, cooking until the smell of those fills the air, then add onions. Saute onions, stirring frequently, and adding drops of water to prevent sticking, until they are translucent.
3
Add the tomatoes, coriander, turmeric, salt, and cayenne. Check for seasoning, adding more as you prefer.
4
Bring to a boil. Add garbanzo beans (chickpeas), cover, and reduce heat. Simmer on low for 10-15 minutes.
15 min
5
Stir in garam masala and lemon juice just before serving. Garnish with a sprinkle of chopped cilantro if you desire.
6
Serve with rice, or Indian breads or pitas (breads are best warmed on a hot griddle).