Pickle-spiced chickpeas (aachari chole)
- August 2021
- Serves 4 or 6 as part of a sharing menu
- Hands-on time 15 min
Chetna Makan’s easy spiced chickpeas (aachari chole) can be served as a side or vegan main. Simmer chickpeas with tomatoes and spices until tender.
Recipe taken from Chetna’s 30-Minute Indian (£20, Mitchell Beazley), out now.
- Vegan recipes
- 17g (1.8g saturated)
- 30.3g (9.9g sugars)
- 4 tbsp edible mustard oil or sunflower oil (see intro)
- 2 tsp fennel seeds
- 2 tsp nigella seeds
- 1 tsp black mustard seeds
- 1 tsp fenugreek seeds
- 1 tsp cumin seeds
- 4 dried red chillies
- 2 onions, finely chopped
- 2 garlic cloves, grated
- 1 tsp salt
- 1 tsp chilli powder
- 1 tsp ground turmeric
- 1 tsp amchur (mango powder)
- 1 tsp garam masala
- 1 tsp sugar
- 400g tin chopped tomatoes
- 2 x 400g tins chickpeas, drained and rinsed
- Heat the oil in a pan. Once it’s hot and smoky, add all the spice seeds and the chillies, then cook over a medium heat for a few seconds until they’re all sizzling.
- Add the onions and cook over a medium heat for 8-10 minutes until golden, then add the garlic and cook for 1 minute.
- Stir in all the remaining ingredients with 200ml water, then bring to the boil. Cover and cook over a low-medium heat for 15 minutes, then serve.
Chetna says: “If you have the time, you can use dried chickpeas here — soak them in cold water overnight, then drain and bring to the boil in plenty of fresh water, simmering for an hour or two until soft. Tinned chickpeas are fine for a quicker version.
Make the spiced chickpeas up to 1 day ahead and store covered in the fridge. Gently reheat to serve.
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