Quick Chickpeas curry ( Chole)
Tinned Legumes and pulses are very easy to use in student life as there is no time required for soaking and boiling. Tins can be bought and stored and used whenever they need to be to cook. Try beans, chickpeas to begin with.
Ingredients
Chopped onions(small) and garlic, 1 clove chopped, ginger chopped, cumin seeds 1/2 tsp and 2 chopped tomato, 2 tablespoons of oil, 1 tin chickpeas, curry powder 1 tbsp, lemon juice, salt.
How to make
Heat oil in the pan, then adds cumin seeds and onion garlic. Then fry till onions become brown. Add tomatoes and some curry powder, chili powder (1 tbsp) and press down on the tomatoes while cooking to release their juices. Add chickpeas, 1/2 cup of water, and salt to taste. Note that tinned chickpeas may already have added salt. Boil for 5 minutes and the dish is ready.
Add some lemon juice just before serving unless you do not want it to be sour. You can eat it with rice, roti or with bread (if you want you can add chopped green chilli, my kids like to feel the heat 🙂