Indian Chole

We just spent a wonderful week in Frisco, Colorado.  Yes, Frisco!  Don’t ever say it in our home town – San Franciscans despise the name!!!  Colorado folk, however, had no problems with it what so ever!  Frisco proved to be one of the friendliest beautiful little towns! The weather! Ah, The weather! It was unforgettable!  You, people, who have summers wouldn’t understand!

So, coming back to San Francisco was a bit of a shock, and I had to make some winter food – I just felt like pulling out the slow cooker – it’s so cold here!  

This dish, though different, is inspired by the Three Clever Sister’s dal.  I have been making chickpeas for years, but the crock pot idea never came into my head until I made their recipe!

 

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INDIAN CHOLE

INGREDIENTS:

  • 2 cups of chickpeas soaked overnight
  • 3 cloves garlic, minced
  • 1 large onion, minced
  • 1 red bell pepper, minced
  • 2 14 oz can of diced tomatoes
  • 1-inch piece ginger, minced
  • 1 14 oz can of coconut milk
  • 1/2 tsp cayenne pepper
  • 1 tsp coriander powder
  • 1/2 tsp turmeric
  • ½ tsp ground cardamom
  • ¼ tsp ground cloves
  • 1 tbsp vegetable oil
  • 1 tsp garam masala
  • 1.5 tsp mustard seeds
  • 1/2 tsp salt

DIRECTIONS:

Blend all the ingredients but chickpeas in a food processor or a blender until liquid. Wash and drain chickpeas, place them in a slow cooker, pour the blended mixture over and cook on low for 6-7 hours or on high for 4-5.

Make ahead: we usually make double or triple of this recipe, since we love it.  Let it cool, and store chole in freezer-safe zip-lock bags in the freezer for up to 6 months.  

I served my chole with pita bread. The recipe was copied (for the 5 or 6th time already) from one of my favorite bloggers, Christina at De La Casa.

 

32 comments

  1. ghostwiring says:

    Oh crud! I’m right down the road from Frisco. I’m glad you had a good time here in CO. Thanks for blogging Indian. I am instantly craving it.

    • Anastasia says:

      ;-) We may have biked by you! There were trails everywhere, and biking and eating ice cream were the only outdoorsy thing the kids could tolerate for hours!…

  2. Sara says:

    I am eating a slow cooker chickpea curry as I read your post. How funny is that. I will definitely try yours: I’ve been meaning to try coconut milk in a curry so this is it. And thanks so much for the shout-out!!

  3. scroungelady says:

    Californians may not like it but Frisco is an attractive small town. Chickpea recipe looks good; will try it when the weather cools a bit (still 90 + here).

      • dianeskitchentable says:

        Oh…4 kids under 5 -are you a little bit tired? I can’t believe it’s cold now in San Fran. We’ve had those very cool, great to sleep in mornings where you need a sweatshirt, but by early afternoon it’s pretty warm here. Getting dark early though.

  4. christinajane says:

    You made the pitas!!! Oh i love that. Pita and chickpea dishes are made for each other huh. What a wonderful mix of spices. Can’t wait to get my hands on more spices up here – I look forward to meals like this during winter. Pity we packed our crockpot up and left it in New Zealand – how awesome it would be to come home to this.

  5. kc192 says:

    I just stumbled upon your blog, I love it!! I lived in Russia for two years after college and have so many fond memories of good conversation over chai and cookies, steaming hot plates of pelmeni, tasty cutlet from our neighbor… I love Russian food! Thanks for posting these, I’m going to have to start cooking!

  6. wineandwilddogs says:

    lovely blog and am going to cook those chickpeas-here in Africa I have no crockpot since mine blew up-will put the chickpeas on a slow mopani coal fire in a cast iron pot instead, let it simmer all day, then sit around the fire and eat under the stars…yum!

    • Anastasia says:

      It is very easy (apart from sorting through your spice collection) – enjoy, and I thank you for stopping by!

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