Indian Chickpea Curry: Chola

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   ["Rinse the chickpeas in water.", "Dice the onion into large pieces, mince the green chili peppers, ginger, and garlic, then prepare the roux as you would for making tomato and potato based curries.", "Add the whole spices marked with , powdered spices marked with #, and salt.", "Then, add the vegetable oil to taste.", "I recommend using 7 tablespoons!", "!", "This is how your roux should look.", "An easy way to tell if your roux is ready: the oil starts separating from the roux, and the spices become pleasingly aromatic.", "Add the chickpeas to the finished roux.", "Add water to cover the chickpeas, and simmer for about 20 minutes.", "Feel free to use a pressure cooker to save time.", "It's ready when the chickpeas become well saturated with the flavors of the soup.", "P.S.", ": Here's the secret to our family's curry.", "Mash about 1/3 of the chickpeas with a ladle to enhance the creaminess of the soup.", "This will help the chickpeas blend well with the soup, and allow you to thoroughly enjoy the spicy roux.", "Bonus tip: These are called ""bhatura"".", "They look like poori, but are fried bread with a soft and chewy texture.", "They go great with this curry!"]

* Per serving · 4 servings · Values may vary.