Recipe Cholay (Curried Chickpeas) (Main Dish)

Required Ingredients:

• 2 cups water
• 1 tea bag
• 1 bay leaf
• 2 (15 ounce) cans garbanzo beans, drained
• 2 tablespoons vegetable oil, divided
• 1 onion, sliced
• 3 tomatoes, chopped
• 1/4 cup fresh cilantro leaves
• 1 teaspoon ground coriander
• 1 teaspoon cumin seeds
• 1 teaspoon grated fresh ginger root
• 1 teaspoon grated garlic
• 1 teaspoon ground turmeric (optional)
• 1 onion, finely chopped
• ground cayenne pepper to taste
• 1 pinch garam masala (optional)

Preparing/Cooking:

• Place the 2 cups water, tea bag, and bay leaf into a pot, and bring water to a boil.
• Reserving about 1/2 cup garbanzo beans, stir the beans into the boiling water.
• When beans are heated through, discard the tea bag and bay leaf.
• Remove from heat.
• Drain the beans, reserving water, and set aside.
• Heat 2 teaspoons oil in a skillet over medium heat, and saute the sliced onion until tender.
• Remove from heat, cool, and mix in the reserved garbanzo beans, 1 tomato, and 1/2 the cilantro leaves.
• Set aside.
• Heat the remaining oil in a skillet over medium heat.
• Blend in the coriander, cumin seeds, ginger, and garlic.
• Cook and stir for 15 to 20 seconds, until lightly browned.
• Mix in the turmeric.
• Stir the chopped onion into the skillet, and cook until tender.
• Mix in the remaining tomatoes.
• Season with salt, cayenne pepper, and garam masala.
• Bring the tomato liquid to a boil, and cook about 5 minutes.
• Stir in the boiled garbanzo beans, sliced onion mixture, and enough of the reserved water to attain a thick, gravy-like consistency.
• Continue to cook and stir 5 minutes.
• Garnish with the remaining cilantro leaves to serve.

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