Cholay (Spiced Chickpea Curry)
Local name: چھولے
In short: Soft, dark chickpeas simmered in an onion-tomato masala with ginger and anardana, eaten for breakfast with puri, naan or paratha. It takes about 2 h 10 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 1 h 50 min
- Resting
- 8 h
- Total
- 2 h 10 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 460 kcal
Chickpeas simmered in a thick, tangy masala make cholay, a classic Pakistani breakfast and street snack. In Lahore and across Punjab they are served with puri (fried bread), kulcha or naan, often with halwa on the side on weekends. A tea bag in the cooking water gives the chickpeas their deep brown color, and a spoonful of dried pomegranate seed or mango powder brings the sour note. Mash a few chickpeas against the pot to thicken the gravy naturally.
Instructions
- Put the soaked chickpeas, water, tea bag, bay leaf, cardamom pod and 1 teaspoon of salt in a large pot. Bring to a boil, skim off the foam, then cover and simmer for 60 to 70 minutes, until the chickpeas are very soft.
- Discard the tea bag, bay leaf and cardamom. Scoop out and keep 500 ml (2 cups) of the cooking liquid, then drain the rest.
- Heat the oil in a heavy pot over medium heat. Fry the onions for 10 to 12 minutes, until golden brown. Stir in the ginger-garlic paste for 1 minute.
- Add the tomatoes, turmeric, coriander, cumin, chili powder and 1 teaspoon of salt. Cook for about 10 minutes, stirring, until the oil separates from the masala.
- Add the chickpeas and 400 ml (1 2/3 cups) of the reserved liquid. Simmer for 20 minutes, mashing a few chickpeas against the side of the pot to thicken the gravy.
- Stir in the anardana powder and garam masala and simmer 5 minutes more. Add a little reserved liquid if it gets too thick.
- Serve hot topped with ginger, green chilies, coriander and chopped onion, with lemon wedges and a pinch of chaat masala.
Tips
- A pressure cooker cooks soaked chickpeas in about 25 minutes at high pressure. Use the same tea bag trick for color.
- In a hurry, use 2 cans of cooked chickpeas (about 800 g drained) and simmer them in the masala with 300 ml of water for 25 minutes.
Questions and answers
Why add a tea bag to the chickpeas?
The tea gives the chickpeas the deep brown color typical of Pakistani cholay and a slight earthy depth. It does not make them taste like tea.
What do you eat with cholay?
Puri, naan, kulcha or paratha. On weekends, it is often served as part of halwa puri, with a plate of semolina halwa and fried bread.
Can I make cholay ahead?
Yes, it tastes better after a day. Keep it in the fridge for up to 4 days or freeze for 3 months, and loosen with a little water when reheating.
How long does it take to make Cholay (Spiced Chickpea Curry)?
About 2 h 10 min in total: 20 min of preparation and 1 h 50 min of cooking.
How many calories are in Cholay (Spiced Chickpea Curry)?
About 460 kcal per serving, with 20 g of protein, 62 g of carbohydrates and 14 g of fat. These values are estimates.
Nutrition per serving
| Calories | 460 kcal |
|---|---|
| Protein | 20 g |
| Carbohydrates | 62 g |
| Fat | 14 g |
| Fiber | 17 g |
| Sugar | 9 g |
| Sodium | 700 mg |
Estimated values, calculated from the ingredients.
