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    Chola bhuna (sautéed black chickpeas)

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    Chola bhuna (sautéed black chickpeas)
    Preparation time is 10minutes
    Cook time is 1hours
    Total time is 1hours 10minutes
    Serve is for 4 people
    Difficulty level: 2 out of 4

    17 Ingredients

    Number of servings
    4
    Salsa
    • 2 vine-ripened tomatoes, finely chopped
    • 1 Lebanese cucumber, finely chopped
    • 1 small red onion, finely chopped
    • 1/4 cup chopped coriander leaves
    • 1 cup dried black chickpeas
    • 3teaspoons Woolworths sunflower oil
    • 1 large brown onion, finely chopped
    • 2 cloves garlic, crushed
    • 2centimeters ginger, grated
    • 1/2teaspoons Woolworths turmeric powder
    • 1/2teaspoons chilli powder
    • 1teaspoons Woolworths cumin powder
    • 1/2teaspoons garam masala
    • 1 vine-ripened tomato, chopped
    • 1 long green chilli, halved lengthwise
    • 1/4 cup coriander leaves
    • 1 lemon, cut into wedges

    Description

    Savour the rich flavours of slow-cooked black chickpeas simmered in a fragrant blend of spices with this chola bhuna, a hearty dish that embodies the spirit of Ramadan.

    Method

    Step 1 of 4

    Place chickpeas in a large bowl. Cover with cold water. Set aside for 8 hours to soak. Drain, rinse.

    Step 2 of 4

    Heat 2 tsp oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, for 8 minutes or until softened and browned. Add garlic and ginger. Cook, stirring, for 30 seconds or until fragrant. Add turmeric, chilli powder, cumin and garam masala. Cook, stirring, for 30 seconds or until fragrant. Add tomato and cook, stirring occasionally, for 4-5 minutes or softened. Stir in chickpeas.

    Step 3 of 4

    Add 2 cups water and bring to the boil. Reduce heat. Using a large metal spoon, coarsely mash chickpeas. Simmer, stirring occasionally, for 35-40 minutes or until chickpeas soften.

    Step 4 of 4

    To make salsa, combine ingredients in a medium bowl. Heat remaining oil in a small frying pan over medium heat. Add green chilli. Cook for 1-2 minutes or until golden. Remove from heat. Spoon chickpeas into a bowl. Top with fried chilli and oil from the pan. Sprinkle with coriander. Serve with salsa and lemon.

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