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A Simple Tantalising Chickpea Dish!
1 Tbls.of oil
1 clove of garlic
1 tsp. coriander seeds
1 sliced onion
2 chopped tomatoes (medium size)
1 Tbls. chana masala (chickpea spices);
fresh coriander (as a garnish)
500ml of water for cooking
500ml of water for soaking the chickpeas overnight
250gm chickpeas (white chana)
salt (to taste)


To prepare the cholley dish, commence by washing then soaking the chickpeas overnight in water, allowing them to soften somewhat. Once 12 hours have elapsed, drain the water and place the chickpeas in a pressure cooker or large cooking pot. Add fresh water and salt, then cook until the chickpeas are tender.

Subsequently, heat the oil in a thick-based pan. Add the coriander seeds, cooking them briefly until they crackle. Quickly add the onions, reduce the heat to medium, and cook until the onions are transparent. Add chana masala, tomato and salt and cook for one minute before adding the boiled chickpeas. You can now reduce the heat, and allow the cholley to simmer for around 15 minutes.

You will want to check that the gravy has thickened before removing from the heat. Once done, place the cholley in a serving bowl, add your coriander garnish and serve with samosas, rice or bread.

Preparation Time: 40 minutes Serves: 4
Recipe Origin: India
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