Chole Chaat from The Food of India: A Journey for Food Lovers by Priya Wickramasinghe and Carol Selv
This is a North Indian way of cooking chickpeas. It is usually eaten at the start of a meal, or served as a side dish. You can use two 400 g (14 oz) tins of chickpeas if you prefer. Drain them, mas...
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Ingredients
- 220 g (1 cup) chickpeas
- 2 tablespoons oil
- 1 teaspoon ground cumin
- ¼ teaspoon ground turmeric
- ½ onion, chopped
- 1 teaspoon ground coriander
- 2 red chillies, finely chopped
- 200 g (7 oz) tin chopped tomatoes, drained
- 1 teaspoon garam masala
- 2 cm (¾ inch) piece of ginger, grated
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