ISLAMABAD: Chikkar cholay (chickpeas) is a much-loved street food found all over Punjab and the recipe is so easy. It is very warming with spices such as cinnamon, cardamom, cumin and garam masala and also tangy with the amchur (dried mango). This goes perfectly with puri/bhatooray but can be served with any flatbread or eaten on its own.
Ingredients:
- 2 cans organic chickpeas
- 2 tpsp coconut oil
- 1 cup of finely chopped onions
- 1 ts ginger paste
- 1 ts minced ginger
- 1 ts chilli powder
- 1 ts coriander powder
- ½ ts turmeric
- 1 ts cumin powder
- 1 ts garam masala
- 2 cinnamon sticks
- 2 black cardamom pods
- 1 ts amchur (dried mango) powder
- 1 ts salt
- 1 ts methi
Directions:
- Drain the chickpeas in a bowl or jug, making sure to save the aquafaba (chickpea liquid) for later use.
- Take a few tablespoons of chickpeas and blend them with the aquafaba until you have a chickpea paste. Set this paste aside.
- Heat coconut oil on medium flame. Once hot, add the onions and sauté until they turn golden brown.
- Reduce the heat to low or medium-low and add ginger and garlic. Then, incorporate the chili, coriander, turmeric, cumin, black cardamom pods, and cinnamon sticks. Sauté for about a minute.
- Add the chickpea paste, cover the pan, and simmer the sauce for five minutes.
- Stir in the whole chickpeas, garam masala, amchur, and salt. Pour in the aquafaba. Cover and cook the chickpeas for 10 minutes. Uncover the pan and lightly crush some of the chickpeas with a wooden spoon or potato masher. Add the Kasuri methi and cook for an additional ten minutes, uncovered. Stir the chickpeas occasionally, approximately every 5 minutes during the 20 minutes of cooking.
- Once cooked, remove from heat and garnish with fresh coriander leaves. You can also garnish with fresh ginger and green chili if desired.
- While traditionally served with bhatoora, puri, or naan, feel free to enjoy it with any flatbread, rice, or salad of your choice.
