Spiced Chickpeas (Punjabi Chhole)

Makes: 8 servings

Prep Time: 5 minutes

Cook Time: 25 minutes

This Indian Spiced Chickpea recipe (Punjabi Chhole) is a vibrant medley of tangy, savory, and sweet flavors, thanks to the bold combination of amchoor powder, kala namak (black salt), and fresh pomegranate arils. Perfect as a vegetarian dinner or a delicious side, this dish offers a delightful twist on traditional Indian street food.

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Ingredients:

6 TBSP Organic Grass-fed Ghee*
1 large onion, diced
2 large ripe tomatoes, diced
1 green bell pepper, diced
1/4 cup fresh ginger, minced
60 oz (4 cans) of cooked chickpeas
1 bunch of cilantro, chopped

Seasonings:
2 tsp Organic Cumin,* ground
2 tsp Organic Coriander,* ground
2 tsp Organic Amchoor Powder*
1 tsp Black Salt,* ground
3 TBSP Organic Pomegranate Arils*
1-1/2 tsp Organic Mustard Seeds*
1 tsp Malibar Black Pepper,* ground
4 whole Organic Cloves*
1/2 tsp Organic Cinnamon,* ground
1/2 tsp Organic Cayenne Pepper,* ground
1/4 tsp Organic Cardamom,* ground

Instructions:

1. In a heavy-bottomed pot, saute ghee, onion, half the diced tomatoes, green bell pepper, and ginger together until onions are translucent and tomato juice has reduced.

2. Next, add all your seasonings and pomegranate arils and stir to coat. If mixture is too dry after adding spices, add more ghee.

3. Drain chickpeas if using cans, and add to the pot. Stir thoroughly, cover, and simmer in its own juice. Add the 1 tomato you reserved from the beginning. Keep simmering until this last tomato is heated through.

4. Turn the heat to low and keep covered until ready to serve. The longer it sits in its own juice, the more the flavors will meld together.

This recipe is courtesy of Courtney at Revived Kitchen.