From the heart of Delhi- Chole!

If you live in a major metropolitan city, you probably have some great ethnic restaurants, among

which, is usually a handful of good Indian restuarants. However, nothing compares to the Indian home cook, whose home smells of intoxicating spices and fresh herbs- and whose food is infused with TLC- that special touch that takes dishes from good to outstanding.

It was such a blessing for me to to have lived next door to an ultimate Indian Domestic Diva for a little over three years. Curries, masalas, and kormas regularly wafted through the air of her spotless home, filling the cul-de-sac with mouth watering aromas- causing envy to arise in all of surrounding neighbors.

When we were next door neighbors, we would often exchange foods from our own culture, bringing a hot and tasty sample of what was to be featured on our dinner table that evening. Eventually samples turned into cravings, which turned into full blown cooking lessons, giving each other our most cherished “repeats” on the family menu.

One of these star dishes is chole. Sounds like CHO- Leh. How do you describe chole? It is the fanciest and most exotic ways to dress chickpeas, turning each bite into a delectable adventure into the heart of India. Served over basmati rice and garnished with fresh cilantro, red onions and lemon- this homemade favorite turns into a culinary superstar!

This is my version of my dear friend Almas’ chole. Enjoy!

The night before your dinner, soak 6 cups of garbanzo beans in 12 cups water. When you wake

up, the garbanzo beans will have doubled in size drinking in almost all of the water. Rinse the garbanzo beans, and place them in a crockpot. Pour in fresh water so that it just covers the beans. Turn on low, and let them cook 4-6 hours.

Insider’s tip: if you don’t like the way garbanzo beans smell when cooking, stick a chunk of peeled ginger in. It will help to take away the odor.

For the sauce, sautee in extra virgin olive oil: 

2 diced yellow onions

20 cloves of garlic

3 tablespoons of fresh ginger

2 tablespoons of cumin seeds

Once the onions, garlic, ginger, and cumin seeds are soft and golden, it’s time to add the spices.

Add:

1 tablespoon kosher salt     

1 tablespoon tumeric

1 heaping tablespoon of coriander powder

2 heaping tablespoon of red chile powder

2 heaping tablespoons of garam masala

2 heaping tablespoons of Shan(brand) Chana Masala mix

The mixture is going to be very brown and your house is going to smell like your favorite Indian restaurant.  Don’t worry, it just gets better!

Then add 2, 14.5 oz cans of organic diced, peeled tomatoes to the pot. 

When your sauce gets all bubbly and incorporated, pour it into a good blender. Give it a whirl for 30-45 seconds and, voila- you have the magic sauce. Drain most of the water out of your cooked chickpeas in the crockpot, then pour the sauce over it. 

Go ahead, I know your dying to take a bite. Amazing right?! It just gets better with time. After a day, it’ll be outrageous. That is, if it lasts that long. 

This feast serves 14-16 people and is perfect for parties and Shabbat dinners.  Garnish with cilantro, red onion, and lemon. Mmmmmm mmmm mmmm!