Tamarind Chickpea Curry (Chole) with Brown Rice

Ingredients

• 1 cup Dried chickpeas
• 2 tbsp Coconut oil
• 1 large Onion
• 3 cloves Garlic
• 1 inch Ginger
• 2 small Green chilies
• 1 tbsp Tomato paste
• 1 can (14 oz) Diced tomatoes
• 2 tbsp Tamarind paste
• 1 tsp Chili powder
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 1 tsp Garam masala
• 1 cup Brown rice
• 2 tbsp Cilantro

Instructions

1. 1Place the 1 cup of dried chickpeas in a large bowl and cover them with at least 3 inches of water. Let them soak at room temperature overnight, or for at least 8 hours. Drain the soaked chickpeas and rinse them thoroughly under cold running water.
2. 2Transfer the drained and rinsed 1 cup of chickpeas to a large heavy-bottomed pot. Cover the chickpeas with fresh water by at least 2 inches. Bring the water to a boil over high heat (approximately 212°F / 100°C), then reduce the heat to low (approximately 185-205°F / 85-96°C) to maintain a gentle simmer. Cook for 1 to 1.5 hours, or until the chickpeas are very tender when squeezed between your fingers. Drain the cooked chickpeas and set aside.
3. 3While the chickpeas cook, finely chop the 1 large onion, mince the 3 cloves of garlic, grate or finely mince the 1 inch of ginger, and finely chop the 2 small green chilies. Heat the 2 tbsp of coconut oil in a large pot or Dutch oven over medium heat (approximately 300-325°F / 150-160°C). Add the chopped 1 large onion, minced 3 cloves of garlic, grated 1 inch of ginger, and chopped 2 small green chilies. Cook, stirring occasionally, for 5 to 7 minutes, until the onion is softened and translucent.
4. 4Stir in the 1 tbsp of tomato paste and cook for 1 minute, stirring constantly. Add the 1 can (14 oz) of diced tomatoes, 2 tbsp of tamarind paste, 1 tsp of chili powder, 1 tsp of cumin powder, 1 tsp of coriander powder, and 1 tsp of garam masala to the pot. Stir everything together and cook for 5 minutes, stirring occasionally, allowing the spices to toast and the flavors to deepen.
5. 5Add the cooked 1 cup of chickpeas to the pot with the curry base and stir well to combine. If the curry appears too thick, add a small amount of water (1/4 to 1/2 cup at a time) until it reaches your desired consistency. Reduce the heat to low (approximately 185-205°F / 85-96°C) and let the curry simmer gently for 15 to 20 minutes, allowing the flavors to meld and deepen.
6. 6While the curry simmers, combine the 1 cup of brown rice with 2 cups of water in a small saucepan with a tight-fitting lid. Bring the water to a boil over high heat (approximately 212°F / 100°C). Once boiling, reduce the heat to low, cover the saucepan, and simmer for 40 to 45 minutes, or until all the water is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
7. 7Ladle the tamarind chickpea curry over the cooked brown rice. Finely chop the 2 tbsp of cilantro and sprinkle it over each serving as a garnish.

Related Guides