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Shortcut Chhole (Chickpea And Tomato Stew)

Ingredients

• 1/4 cup olive oil
• 1 tablespoon cumin seeds
• 1/4 teaspoon fenugreek seeds
• 1 teaspoon ground turmeric
• 4 whole cloves
• 1 small cinnamon stick
• 1 medium yellow onion, finely diced
• 1 tablespoon minced ginger
• 3 medium Roma tomatoes, diced into 1/2-inch pieces
• 1 garlic clove, minced
• 1 16-ounce can chickpeas, drained
• 2 tablespoons lime juice
• 1/4 cup full-fat plain yogurt
• 1 teaspoon kosher salt
• 1/2 cup chopped cilantro, for garnish

Directions

1. In a skillet over medium-high heat, warm the oil.
2. Once the oil begins to shimmer, add the cumin seeds and fenugreek and cook, stirring no more than 30 seconds.
3. Add the turmeric, cloves, and cinnamon stick and cook for 1 minute.
4. Add the onion and ginger and saute, 3 to 5 minutes.
5. Increase the heat to high, add the tomatoes, and cook, 6 to 7 minutes.
6. Add the garlic and cook for 1 minute more.
7. Reduce the heat to medium and add the chickpeas, lime juice, yogurt, and salt.
8. Use a potato masher or the back of a fork to mash the chickpeas slightly so they become incorporated with the sauce.
9. Cook, uncovered 20 to 25 minutes.
10. Taste and adjust the salt if needed.
11. Garnish with the cilantro before serving.

Attribution