Chole

Ingredients:

• 1 tbsp oil (I use coconut oil)
• 1 tsp cumin seeds
• 1 medium onion (finely chopped)
• 3 cloves of garlic (finely minced)
• ½ tsp grated ginger
• ½ pound of spinach
• Salt to taste
• 1.5 tbsp garam masala
• ½ tbsp amchur
• 3-4 tbsp tomato paste
• Soaked chickpeas(2 cups dried chickpeas soaked overnight in water)

Instructions:

1. Heat the oil in a large pan on medium high heat
2. Sauté the onion, garlic, and cumin seeds until translucent
3. Add spinach and sauté till it is wilted
4. Add the garam masala, salt, and amchur along with the tomato paste
5. Stir and add the soaked chickpeas to the pan, along with 5 cups of water. (The water should cover all of the chickpeas)
6. Turn down the heat to low, and cover the pan with a lid. Simmer for 30 minutes to one hour.
7. After this, you can taste it and add more spices or salt to your liking. Add a touch of black salt for a deeper flavor.
8. Enjoy with roti or rice. I eat it with cauliflower rice or with my papdi chaat recipe from last week.

Bonus Recipe Cauliflower Rice:

Ingredients:

• 2 packets of frozen cauliflower rice (we buy them from costco, each bag has 4 packets)
• ½ tbsp of oil (I use coconut oil)
• 1 tsp cumin seeds
• Salt to taste

Instructions:

1. Heat a cast iron pan on high heat
2. Add the oil, and once it is hot, add the cumin seeds
3. After 10 seconds, add the frozen cauliflower rice into the pan (Do not reduce the heat)
4. Keep stirring until the cauliflower rice is thawed and cooked (this takes about 5-10 minutes)
5. Turn off the heat and stir in the salt. If you add the salt while cooking the rice, it will take longer to cook due to the salt drawing out water from the cauliflower rice.
6. Fluff with a fork and enjoy with a curry of your choice, such as the chole recipe above.