Chickpea Curry (Chole) — A book (The Perfumist of Paris by Alka Joshi) inspired meal

 “The Perfumist of Paris” by Alka Joshi was the inspiration for this recipe. Full of flavor, this filling dish, served over basmati rice, reminded us of the dishes served at Monsoon Indian Grille in Topeka. Pungent spices, scents and fragrances are woven into an intriguing story about a young Indian girl who becomes a perfumer in Paris. The author even includes a couple of recipes at the end of the book including this vegetarian-based Indian dish. I did cut it in half for just the two of us. 

 

Chickpea Curry (Chole)

3 tablespoons coconut or canola oil 

2 teaspoons cumin seeds

1 yellow or white onion, finely chopped

4 cloves garlic, minced

1 teaspoon ginger, minced

1 teaspoon red chili powder or red pepper flakes, or to taste

2 teaspoons cumin powder

2 tablespoons turmeric powder

2 teaspoons garam marsala

2 tablespoons coriander powder

1 teaspoon black pepper

2 to 3 teaspoons salt, or to taste

1 (14.5. oz.) can crushed or diced tomatoes

1 1/2 cup water, or broth or coconut milk

2 (15.5 oz.) cans chickpeas (garbanzo beans), drained

1 cup coriander/cilantro leaves

1. Heat oil or medium in deep skillet or large saucepan with a heavy bottom. Add cumin seeds and cook until they sizzle.
2. Add onions, garlic, ginger and red chili powder or red peer flakes; saute until onions are translucent. 
3. Add cumin, tomatoes, garam marsala, coriander powder, black pepper and salt; mix until a paste forms. If the paste is too dry, add water
4. Add tomatoes to the spice paste. Stir.
5. Add the water/broth/coconut milk and chickpeas, stir and turn heat to low. Simmer about 15 minutes until the chickpeas soften.
6. Garnish with cilantro leaves.