Chhole (Chick Peas Curry)

Rated:
Estimated Times: Cooking Time 15-20 min
Serving : 10 to 12

INGREDIENTS:

2 cans (15-20 ounces) chickpeas, drained 1 Jar (15 oz) Ethnic Cottage Bombay Curry Sauce ½ teaspoon table salt (optional) 2 tablespoons finely chopped fresh cilantro for garnish (Optional).

DIRECTIONS:

Drain and rinse the chickpeas. Mix with Ethnic Cottage Bombay Curry Sauce and 1 jar (15 oz) of water. Cook for 15 -20 minutes while stirring or until the chickpeas are fully cooked. Stir in 2 tablespoon of fresh cilantro. Transfer to a serving bowl and garnish with the remaining cilantro. Serve with Indian flat bread (Naan) or Basmati rice. Basmati rice is more traditional but any white rice works well.

VARIATIONS:

Pressure cook the canned chick peas if you like softer texture.