Chole, a north Indian dish of curried chickpeas, is spicy, earthy and tart, thanks to chiles, garam masala and amchoor powder, or sour mango powder. The late cookbook author Yamuna Devi made the dish with the small, dark-brown chickpeas called kala chana, or Desi chickpeas, found in Indian or large international markets, but you can use conventional (kabuli) chickpeas. It’s also frequently served with the puffy fried bread called bhatura, but naan or other flatbread works well, too. Chickpea cooking liquid adds a lot of flavor to this dish, but you can use canned chickpeas and water in a pinch.
Make ahead: The chickpeas can be cooked and refrigerated in their cooking liquid for up to 4 days, or frozen for up to 3 months.
Storage: Refrigerate for up to 4 days.
Where to buy: Brown chickpeas (kala chana), finger chiles, asafetida and amchoor powder can be found at Indian markets, some international markets and online.
Ingredients
Servings: 4 (makes 3 cups)
Directions
Active:
20 mins|
Total: 55 mins, plus soaking time
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Step 1
In a 6-quart Instant Pot or other multicooker, combine the chickpeas, water and bay leaf. Secure the lid on the pot and close the pressure valve. Select PRESSURE (HIGH) and set to 30 minutes. (It takes about 10 minutes for the appliance to come to pressure before cooking begins.) Once cooking is complete, cover your hand with a towel or hot pad and release the pressure manually by moving the pressure-release handle to “Venting.” (Never put your hands or face near the vent when it’s releasing steam.) The chickpeas should be tender but still holding their shape; if they’re too firm, pressure cook them for another 5 to 10 minutes at a time until they’re done.
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Step 2
Drain the chickpeas, reserving 1 cup of the cooking liquid; discard the bay leaf. Transfer 1/3 cup of the chickpeas to a bowl and mash to a coarse paste.
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Step 3
Set the multicooker to SAUTE (MEDIUM, or NORMAL, depending on your model). Once it heats, melt the butter. Add the chile and ginger and cook, stirring, until lightly browned, 2 to 3 minutes. Add the coriander, paprika, turmeric, asafetida and cayenne and cook, stirring, until fragrant, 30 seconds. Add the tomato paste and cook, stirring, until the mixture slightly darkens, 1 to 2 minutes. If at any point the ingredients threaten to burn, turn the saute setting to a lower level and/or add a splash of water, as needed.
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Step 4
Add the whole and mashed chickpeas, cooking liquid, amchoor powder and salt. Stir to combine, reduce the heat to low and cook until the liquid thickens, 1 to 2 minutes.
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Step 5
Transfer to a large serving bowl or individual bowls, sprinkle with garam masala and cilantro, drizzle with more melted butter or oil, and serve hot, with lime or lemon wedges for squeezing over.
Substitutions
Can’t find brown chickpeas? >> Use conventional (kabuli) chickpeas.
Prefer canned chickpeas? >> Use two (15-ounce) cans no-salt-added chickpeas and all the included liquid (aquafaba), adding water to total 1 cup liquid as needed.
Green finger chile >> serrano or jalapeño.
Asafetida >> 1/2 teaspoon garlic powder plus 1/2 teaspoon onion powder.
Amchoor powder >> 3 tablespoons fresh lime or lemon juice.
Cilantro >> parsley.
Variations
You can make this in a Dutch oven or a heavy large saucepan on the stovetop instead of a multicooker: To cook the chickpeas, bring them and the water to a boil, reduce the heat to medium-low, cover, and cook until tender, at least 1 hour and up to 90 minutes. Use the Dutch oven over medium heat to follow Steps 3 and 4, too.
