Chickpea Chole

Chickpea Chole
Chickpea Chole

I’ve been cooking with my Mother-in-law every time we see each other. I feel like it’s a great way to write and pass down recipes to our children. Indian recipes are rarely written, but rather taught in the kitchen. I trust that the best way to recreate these stellar dishes is to start a collection of my mother-in-law’s plant-based recipes. The recipe for this Chickpea Chole is a North Indian classic. Chole (pronounced cho-lay), also called chana, is a splendid dish where chickpeas are simmered in a spicy tomato sauce.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

For other great Indian recipes taught by my Mother-in-law, please consult this Brinjal Fry (Indian Sautéed Eggplant) recipe, this Toor Dal with Brussels Sprouts recipe, and this Vegetable Pulao recipe.

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Chickpea Chole

Chickpea Chole
  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 1 hour 45 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 medium onions, diced
  • 1/3 cup grapeseed oil
  • 1 lb (16 oz) dried chickpeas, soaked overnight, drained, and rinsed
  • 5 whole cloves
  • 1/2 cinnamon stick, broken in half
  • 1/2 teaspoon black mustard seeds
  • 1 teaspoon cumin seeds
  • Large pinch of curry leaves
  • 1/2 teaspoon turmeric
  • 4 medium tomatoes, diced
  • 1 tablespoon garlic-ginger paste
  • 2 teaspoons sea salt
  • 2 teaspoon ground red pepper
  • 3 cups water
  • 2 teaspoons garam masala
  • Fresh cilantro

Instructions

In a large pot, heat the oil over medium-high heat. Add the cloves, cinnamon, mustard seeds, cumin seeds, and curry leaves. Cook while stirring for 2 minutes.

Add the onion and sauté for 2 minutes. Add the turmeric and cook, covered, until the onion is fried and golden, about 6-8 minutes, stirring occasionally. Add the tomatoes and ginger-garlic paste and mix well. Put the cover back and cook for 5-6 minutes.

Add the chickpeas, salt, ground red pepper, and stir well. Add water, cover, and cook until the chickpeas are tender, between 1 1/2 to 2 hours. Add the garam masala and cook for an additional 5 minutes. Remove from the heat and stir in the fresh cilantro. Serve over rice or any other grain, and top with more fresh cilantro, or scoop up with some naan. Bon appétit!

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Curry de pois chiches

Chickpea Chole

Servir sur du riz ou tout simplement avec naan, cette recette est facile à préparer et remplie de saveurs.

  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 1 heure 45 minutes
  • Total Time: 2 minute
  • Yield: 4 portions 1x

Ingredients

Scale
  • 2 oignons moyens, hachés
  • 1/4 tasse d’huile de pépin de raisin
  • 1 livre (16 oz) de pois chiches secs, trempés toute une nuit, rincés et égouttés
  • 5 clous de girofle
  • 1 bâton de cannelle, brisé en deux 
  • 1/2 c. à thé de graines de moutarde noire
  • 1 c. à thé de graines de cumin
  • 5 à 6 feuilles de curry fraîches
  • 1/2 c. à thé de curcuma
  • 4 grosses tomates, hachées
  • 1 c. à soupe de pâte gingembre et ail
  • 2 c. à thé de sel de mer
  • 2 c. à thé de poudre de chili
  • 3 tasses d’eau
  • 2 c. à thé de garam masala
  • Coriandre fraîche

Instructions

Dans une grande casserole, chauffer l’huile à feu moyen-vif. Ajouter les clous de girofle, la cannelle, les graines de moutarde, les graines de cumin, et les feuilles de curry. Cuire, en brassant pendant deux minutes.

Ajouter les oignons et faire revenir pendant 2 minutes, en brassant. Ajouter le curcuma, couvrir et cuire pendant 6 à 8 minutes, jusqu’à ce que l’oignon soit translucide, en brassant de temps à autre. Ajouter les tomates et la pâte gingembre et ail. Bien mélanger. Couvrir et laisser réduire de 5 à 6 minutes.

Ajouter les pois chiches, le sel, la poudre de chili et bien mélanger. Ajouter l’eau, couvrir, et laisser mijoter jusqu’à ce que les pois chiches soient tendres, environ 1 heure 30 à 2h. Ajouter le garam masala et cuire 5 minutes de plus. Retirer du feu et incorporer la coriandre fraîche. Bon appétit!

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Thai Coconut Curry Soup with Chickpeas and Potatoes

Thai Coconut Curry Soup with Chickpeas and Potatoes
Thai Coconut Curry Soup with Chickpeas and Potatoes

I adapted this Thai Coconut Curry Soup with Chickpeas and Potatoes from a recipe I found in Street Vegan, the great cookbook from the Cinnamon Snail food truck! The book oozes with imaginative and fun recipes like Chickpea “Crab” Cakes and Tequila Lime Tostones! You can always find inspiration by just leafing through the pages.

Yesterday, I had a taste for Thai soup. But this soup needed to be a one-pot meal, substantial enough to feed the kids at lunch. So after looking through what I had left in the fridge and the pantry (hello potatoes!), I browsed through Street Vegan and found exactly what I needed. This Thai Coconut Curry Soup with Chickpeas and Potatoes. The potatoes and the chickpeas bring the heartiness, while the deep Thai spices make this dish a keeper. The kids loved it with some quinoa on the side. The next day, they wanted some again, but with rice.

The recipe is simple and straightforward. I only switched out the agave nectar for maple syrup (I more often than not use maple syrup as a sweetener) and since I didn’t have Thai basil on hand, I used Spicy Globe basil. It was just great! The broth is addictive, you’ll want to dip everything in it, from toast to fingers! Feel free to change up the vegetables, you can’t ruin anything that goes into this broth.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

For another wonderful, Thai-inspired soup, check out this Epic Coconut Curry Soup.

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Thai Coconut Curry Soup with Chickpeas and Potatoes

Thai Coconut Curry Soup with Chickpeas and Potatoes
  • Author: Karine K

Ingredients

Scale
  • 3 tablespoons toasted sesame oil
  • 1 tablespoon mustard seeds
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 3 celery stalks, diced
  • 2 tablespoons fresh ginger, minced
  • 2 tablespoons ground coriander
  • 2 tablespoons ground cumin
  • 3 tablespoons Thai red curry paste
  • 1/4 cup fresh basil leaves (Thai is great, but any basil will do), chopped
  • 8 makrut lime leaves, sliced into strips
  • 23 Yukon Gold potatoes, diced
  • 7 cups vegetable broth
  • 1 can coconut milk
  • 3 tablespoons rice vinegar
  • 3 tablespoons maple syrup
  • 2 tablespoons tamari
  • 1 can chickpeas, rinsed and drained

Instructions

Heat the sesame oil over medium heat in a soup pot. Add the mustard seeds and cook until they start to pop. Add the onions, carrots, celery, and ginger. Sauté for 3-4 minutes while stirring.

Add the coriander, cumin, red curry paste, basil, and lime leaves, and continue cooking for 2 more minutes, stirring often. Add the potatoes, vegetable broth, coconut milk, vinegar, maple syrup, tamari, and chickpeas. Bring to a boil. Continue to cook over high heat for 15 minutes, or until the potatoes are tender. Serve with extra basil as a garnish. That’s it! Bon appétit!

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Soupe thaï au coconut avec pois chiches et pommes de terre

Thai Coconut Curry Soup with Chickpeas and Potatoes
  • Author: Karine K

Ingredients

Scale
  • 3 c. à soupe d’huile de sésame grillé
  • 1 c. à soupe de graines de moutarde
  • 1 oignon moyen, haché
  • 2 carottes moyennes, pelées et hachées
  • 3 branches de céleri, haché
  • 2 c. à soupe de gingembre frais, pelé et émincé
  • 2 c. à soupe de coriandre moulue
  • 2 c. à soupe de cumin moulu
  • 3 c. à soupe de pâte de cari rouge
  • 1/4 tasse de basilic thaï frais, haché
  • 8 feuilles de lime makrut, tranchées en fines lamelles (ou le zeste d’une lime)
  • 2 à 3 pommes de terre Yukon Gold, en dés
  • 7 tasses de bouillon de légumes
  • 1 boîte de lait de coconut
  • 3 c. à soupe de vinaigre de riz
  • 3 c. à soupe de sirop d’érable
  • 2 c. à soupe de sauce tamari ou soya
  • 1 boîte de pois chiches, rincés et égouttés

Instructions

Chauffer l’huile de sésame dans un chaudron à soupe, à feu moyen. Ajouter les graines de moutarde et cuire jusqu’à ce qu’elles commencent à éclater. Ajouter les oignons, carottes, céleri, et gingembre. Faire revenir pendant 3 à 4 minutes, en brassant.

Ajouter la coriandre, le cumin, la pâte de cari rouge, le basilic, et les feuilles de lime. Continuer de mijoter pendant 2 minutes. Ajouter les pommes de terre, le bouillon de légumes, le lait de coconut, le vinaigre de riz, le sirop d’érable, la sauce tamari ou soya, et les pois chiches. Porter à ébullition, réduire le feu et laisser mijoter pendant 15 minutes, ou jusqu’à ce que les pommes de terre soient tendres. Servir avec du basilic frais. Bon appétit!

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Green Pea and Chickpea Salad with Basil Vinaigrette

Green Pea and Chickpea Salad with Basil Vinaigrette
Green Pea and Chickpea Salad with Basil Vinaigrette

Another great recipe from my friend Catalina. This Green Pea and Chickpea Salad with Basil Vinaigrette is a very easy and quick light meal or side dish that tastes as delicious as it looks. And done in 15 minutes!

If you make this recipe, I’d love to see it! Please tag @LivityGardens on social.

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Green Pea and Chickpea Salad with Basil Vinaigrette

Green Pea and Chickpea Salad with Basil Vinaigrette
  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes

Ingredients

Scale
  • 2 cups of frozen green peas
  • 1 can of chickpeas
  • 10 raw cashews
  • 23 tablespoons pine nuts
  • 10 fresh basil leaves
  • 5 fresh mint leaves
  • 1/3 teaspoon Dijon mustard
  • 2 teaspoons vegan mayo
  • 1/2 lime or 1/3 lemon
  • 1/2 inch scallion, minced
  • 1 small garlic clove, minced
  • Olive oil
  • Sea salt and pepper

Instructions

Boil the frozen peas for 5 minutes, then drench in cold water. Combine all the ingredients for the vinaigrette, except 5 cashews, in a mini blender or food processor. Blend until you get a good creamy consistency. Add the cashews and pulse a few times to get some nice chunks. Combine the drained chickpeas and green peas in a bowl. Add vinaigrette and mix. You can sprinkle some pine nuts or pair this salad with some roasted veggies. Bon appétit!

Keywords: green peas, chickpeas, basil

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Salade de petits pois et de pois chiches avec vinaigrette au basilic

Green Pea and Chickpea Salad with Basil Vinaigrette
  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes

Ingredients

Scale
  • 2 tasses de petits pois frais ou congelés
  • 1 boîte de pois chiches, rincés et égouttés
  • 10 noix de cajou
  • 2 à 3 c. à soupe de noix de pin
  • 10 feuilles de basilic frais
  • 5 feuilles de menthe
  • 1/3 c. à thé de moutarde de Dijon
  • 2 c. à thé de mayo
  • 1/2 lime ou 1/3 citron
  • 1 oignon vert, émincé
  • 1 petite gousse d’ail, émincée
  • Huile d’olive
  • Sel de mer et poivre, au goût

Instructions

Bouillir les petits pois pendant 5 minutes et rincer à l’eau froide. Égoutter. Combiner tous les ingrédients de la vinaigrette dans un mélangeur ou robot, sauf cinq (5) noix de cajou. Mélanger jusqu’à l’obtention d’une consistance lisse. Ajouter les cinq (5) noix de cajou et pulser quelques fois. Combiner les pois chiches et les petits pois dans un bol de service. Ajouter la vinaigrette et mélanger. Garnir de noix de pin. Bon appétit!

Keywords: petits pois, pois chiches, basilic

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