Chickpeas (garbanzo, ceci, kabuli chana) cooked with potatoes
and onions, in a tangy sauce, fragrant with spices & hot with
ginger and peppers. Serve with breads and /or rice, or make any
of the following:
CHICKPEA-SOUR CREAM DIP : Empty 1 can of
JYOTI Chhole in a blender & add 4 oz sour cream. Using pulse
action, make a paste suitable as a dip. Add a little water, as
needed, to facilitate blending. Refrigerate for 2 hrs to let
flavors develop. OR , blending 4 TBS olive oil in place of sour
cream, with 4 cloves chopped garlic & a few sprigs of parsley,
will produce quite a different dip.
SPICY CHICKPEA SOUP :
Puree' 1 can of JYOTI Chhole with 1 can of water & 8 oz tomato
sauce (or 1 can tomato juice & 8 oz water) in a blender. In a
sauce pan, bring the blend just to the boil & serve sprinkled
with finely chopped parsley or coriander. For variation, add 4
oz grated cheddar cheese & blend in while heating. Also, try
plain yogurt or buttermilk, in place of tomato sauce or
juice.
RICE AND BEANS : Cook 1 cup Basmati or any long grain
rice. When rice is nearly done, combine with 1/2 can of JYOTI
Chhole , mix well & finish cooking on low heat till rice is
done. Serve as a rice dish.
SAAG-CHHOLE : Combine 1 can of
JYOTI Chhole with 1 can of JYOTI Saag . Simmer 5 min & serve. If
JYOTI Saag is not on hand, combine Chhole with 10 oz package of
frozen chopped spinach & simmer for 10 min.
CHICKEN CHHOLE :
Remove skin & excess fat from 1 lb chicken pieces. Add to a
skillet, 2 TBS oil, 1 coarsely chopped onion, & chicken pieces.
Cook, covered, on med heat for about 20 min. Add 1 can JYOTI
Chhole , cover & continue cooking for 30 min.
|
