Chole (Tangy Chickpeas With Tomatoes and Black Tea)
- Total Time
- 40 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 5 servings
- 1½tablespoons kasoori methi (dried fenugreek leaves)
- 2teaspoons ground coriander
- 2teaspoons Kashmiri chile powder or other mild red chile powder
- 1teaspoon ground cumin
- ½teaspoon amchur (dried mango powder)
- ½teaspoon fennel seeds
- Heaping ¼ teaspoon ground cinnamon
- ¼teaspoon plus 1 generous pinch of hing (asafetida)
- Pinch of ground cloves
- ¼to ½ teaspoon ground cayenne, depending on preference (optional)
- ¼cup plus 2 tablespoons vegetable oil, ghee or butter
- 1large onion, minced
- 1teaspoon coarse kosher salt, plus more if necessary
- 1tablespoon ginger paste or minced ginger
- 1tablespoon garlic paste or minced garlic
- 2green or red bird’s-eye chiles, slit
- 1cup strong black tea
- 4(15-ounce) cans chickpeas, drained, or 6 cups cooked chickpeas
- 1(15-ounce) can unflavored tomato sauce or tomato purée
- 1 to 2inches peeled ginger root, cut into julienne
- 1small bunch cilantro, leaves only, for serving (optional)
- Flatbread, such as bhatura, chapati, roti or naan, for serving (see Tip)
Ingredient Substitution Guide
Nutritional analysis per serving (5 servings)
817 calories; 28 grams fat; 2 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 7 grams polyunsaturated fat; 114 grams carbohydrates; 30 grams dietary fiber; 22 grams sugars; 35 grams protein; 1367 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In a small bowl, combine the methi, coriander, chile powder, cumin, amchur, fennel seeds, cinnamon, ¼ teaspoon hing, cloves and cayenne, if using.
- Step 2
Warm ¼ cup oil in a large pot or Dutch oven over medium-high heat. Add the onion, season with 1 teaspoon salt and cook, stirring often, until the onion is translucent and starting to brown, 10 minutes.
- Step 3
Reduce the heat to medium, add the ginger and garlic pastes and the green chiles, and stir to combine. Add the spice mixture and stir to combine into a fragrant paste, about 1 minute. Increase the heat to medium-high, add the tea and scrape up any browned bits on the bottom of the pan. Add the chickpeas and tomato sauce. Let the mixture come to a boil, then reduce the heat to maintain a very low simmer and cook, uncovered, for 15 to 25 minutes, stirring occasionally, until the sauce has reduced and slightly darkened in color and the flavors have mellowed slightly.
- Step 4
In a small saucepan or skillet, warm the remaining 2 tablespoons oil over medium-high heat. Add the julienned ginger and a generous pinch of hing, and cook, swirling the pan, until the ginger sizzles and the mixture is fragrant, about 1 minute. Stir the mixture into the chickpeas. Taste and add more salt if necessary. Top with cilantro and serve with flatbreads.
Tip
- Frozen Indian breads are an extremely useful freezer staple. You can buy frozen bhatura and other breads at any Indian grocery.
Private Notes
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Cooking Notes
Ajay
Re: Substituting mango powder. You can substitute the juice of half a lime and/or zest for each teaspoon of mango powder. The taste of mango powder is bright and tart, so lime and its zest gives some of the same notes!
carol
what can I substitute for dried mango powder?
Emma
My husband made this and accidentally used Earl Grey! I was horrified but believe it or not, it was absolutely delicious. This recipe is going to become a staple in our house (with or without Earl Grey).
S
Asafetida is 'hing' (the Hindi name), the powdered resin of a plant that is sold mixed with wheat flour or rice flour (gluten free). Very common in South Asian food. https://en.wikipedia.org/wiki/Asafoetida Also: https://www.bonappetit.com/story/asafetida-indian-spice It smells very strong when raw and used in very small amounts. But, when sizzled in oil or cooked in any other way, the strong aroma mellows leaving a mild garlicky aroma. It can substitute or complement onions and garlic.
Chris G.
Dried mango powder (amchoor) is just a souring agent -- you can use lemon juice instead.
Shaun Hutchinson
This recipe was magnificent! I followed it to the letter but I added a black Cardamon and I mashed some of the cooked chickpeas at the end. I also cooked it in my instant pot for 35 minutes with natural release so chickpeas were really soft. I really enjoyed this! Thanks!
A.D.
Lemon juice, lime juice, tamarind paste will all do in a pinch as substitutes to amchur powder.
PeeAm
You can add lime or lemon juice at end of cooking instead of amchuur. Not exactly the same but works to replace the sour tang of dried green mangoes .
Teri
I made as written. The flavors are great, but there is too little liquid, making it chunky around the chickpeas but no “gravy”. I will alter in the future for better consistency.
MB
My local market had fresh fenugreek leaves, not dry. Any suggestions for how to alter the recipe using fresh?
Judy
You can use tamarind concentrate instead of amchur.
jurabein
I have dried fenugreek & whole fenugreek (seeds?). Any suggestions on substituting for the leaves?
Judy
The dried leaves are kasuri methi, great stuff to add to any spinach or greens dish. You can find this in a box at any Indian grocery, or online.
BH902
I had all of the ingredients except fenugreek leaf and hing so I made this omitting those and changing the chickpeas to black-eyed peas. What a wonderous dish! Served it for New Years day and it was warming and filling with rich spices and deep flavors. If you go in for moles or vegetarian chili this will be up your alley. It's fantastic. I served it with Swiss chard, a dollop of lebneh and some lavash for a smash hit meal. It was great the next day with an egg on top too
Chris G.
Dried mango powder (amchoor) is just a souring agent -- you can use lemon juice instead.
PeeAm
You can add lime or lemon juice at end of cooking instead of amchuur. Not exactly the same but works to replace the sour tang of dried green mangoes .
Maria
@carol - you can use lime or lemon juice as a substitute but stir that in the end before topping with cilantro
Neil
Is it a cup of tea leaves, or liquid tea?
Chris G.
Liquid tea.
Ajay
Re: Substituting mango powder. You can substitute the juice of half a lime and/or zest for each teaspoon of mango powder. The taste of mango powder is bright and tart, so lime and its zest gives some of the same notes!
AC
Just 1 chile
Rajesh
Why add black tea? What does it do to the dish?
Emma
My husband made this and accidentally used Earl Grey! I was horrified but believe it or not, it was absolutely delicious. This recipe is going to become a staple in our house (with or without Earl Grey).
Shaun Hutchinson
This recipe was magnificent! I followed it to the letter but I added a black Cardamon and I mashed some of the cooked chickpeas at the end. I also cooked it in my instant pot for 35 minutes with natural release so chickpeas were really soft. I really enjoyed this! Thanks!
somalee
Lime or lemon juice can add acidity if you don’t have amchoor/mango powder handy
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