Chickpea Curry (Chole)

Overview
Chickpea curry is very common in North India and goes well with Chapatis. Chickpea mixed with tomatoes and spices make a unique combination kind of like chilly. It a slow cooked for the flavors to mingle. Canned chickpeas can be used for this recipe. If you are using dry chickpeas make sure you soak it in water over night and cook it  in a pressure with equal amount of water till the chickpeas are cooked well.

Ingredients
Chickpeas - Cooked - 2 cups
Cheery tomatoes chopped - 1 cup
Red Onions finely chopped - 2 medium size
Garlic gloves - 8 - 10 finely chopped
Fresh ginger - 3 inch piece finely chopped
Turmeric powder - 1/2 teaspoon
Mustard seeds - 1/2 teaspoon
Cilantro - chopped a handful
Olive oil - 4 tablespoons

Spice mixture
Cumin seeds - 1/2 teas
Red chilly  - 2 whole
Whole Black pepper - 1/2 teaspoon
Coriander seeds - 2 tablespoons

Steps

1. Dry roast the spice mixtures in a pan one at a time till they are roasted well and grind to a smooth powder and keep aside.

2.  Heat oil in  a pan. When the oil gets hot add the mustard seeds. When the seeds splutter add the chopped red onions, garlic and ginger to this and saute till the onions are slight brown.

3. Add the prepared spice powder to this and saute few minutes. Add the chopped cherry tomatoes salt and turmeric and about 1/2 cup water and cover the pan and cook for about 5 minutes till the oil separates.

4. Add the cooked chickpea with about one cup of the liquid and mix well. Simmer heat and cook for about 5 minutes till all flavors mix well. The gravy should be thick.

5. Turn off heat and add chopped cilantro

Serve hot with Chapati and lemon wedges.