Meatless Monday Indian Chole

Chole (Indian Garbanzo Bean Stew) LEAD Photo by DMFennig In my quest for healthy, I have come to enjoy many ethnic treats.  This recipe was shared following the inquiry of the Indian Five Spice Mixture.   This is known...

Chole (Indian Garbanzo Bean Stew)

LEAD Photo by DMFennig

In my quest for healthy, I have come to enjoy many ethnic treats.  This recipe was shared following the inquiry of the Indian Five Spice Mixture.   This is known as Panch Puran.  The Indian Five Spice mixture consists of cumin, brown mustard, kalonji or nigella, ferugreek and fennel seeds.  You create this spice mix with equal parts of each of these five ingredients.  It stores well in a sealed jar.

This dish is an Indian staple and is often served over rice or with a flat bread.  I opt to enjoy this as a stew as I eat few grains and very little bread.  My neighbor noted that this dish would be considered pheasant food and not a dish for company.  I really enjoy the flavors of this five spice combo and the heartiness of this stew.

PHOTO of the five spice mix from DMFennig

Ingredients:

2 1/2 cups uncooked garbanzo beans, soaked ( I opted for two cans 15 ounce each, of Chick Peas drained and rinsed )

2-3 tablespoons vegetable oil ( I used Olive Oil)

1 tablespoon Panch Puran spice mix

2 - 3 onions, chopped ( I opted for three )

6 - 8  cloves of garlic, minced

3 tablespoons ginger root, minced ( I used the micro-plane )

2 15 ounce cans canned diced tomatoes ( I used Hunts Fire Roasted Tomatoes )

1 teaspoon curry powder

1/2 teaspoon turmeric ( be careful as this stains )

1/4 - 1/2 teaspoon  cayenne pepper ( depending on the heat you will desire )

Directions:

1.Heat oil  in a Dutch Oven and add Panch Puran five spice mix.

2. When seeds start to pop, add onions and saute until golden.   Do not rush this step.

3. Add garlic and ginger root and saute a few more minutes.

4. Add the rest of spices to bloom and then add in the tomatoes.

5. Add soaked garbanzo beans to this sauce and add enough water to cover the beans by one inch above the beans.  Cook all of this in a Pressure Cooker OR add in two cans of drained and rinsed chick peas and cook on the stove top in a Dutch Oven for about 20 minutes.

6.  The stove top method is fast, easy, full of flavor and even had the nod from my Indian Neighbor.

7.  Enjoy.

8. This freezes well, if there is any left....