Pindi Chole Curry
Serves 415 mins prep30 mins cook
Pindi Chole Curry is a classic Punjabi Garbanzo bean dish known for its dry preparation, unique flavors from tea leaves, and a mix of aromatic spices. This vegan recipe is simple to make, requiring little prep time, making it great for quick meals. It pairs perfectly with roti, naan, paratha, or jeera rice and is typically enjoyed without garlic or onion, highlighting the rich taste of chickpeas.
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Instructions
1: Soak 1 cup of raw chickpeas in water for 6 hours or overnight. 2: Pressure cook the chickpeas with bay leaf, cardamom, tea bags, cinnamon, cloves, & salt. 3: Heat oil in a pan, add the ginger juliennes & sliced green chili. Cook for 1 minute. 4: Add all the spices and cook for 2 minutes. 5: Add 2 tablespoons of water to prevent spices from burning. 6: Add the chickpeas and salt, then cook for 3-4 minutes or until water is absorbed. 7: Add lemon juice, garnish with cilantro, and enjoy!View original recipe