Vegan Curried Chickpeas (Cholay Masala)

5 from 3 votes

This vegan curried chickpeas recipe is typical of northern India. The chickpeas are cooked in a black tea and spices sauce. It's a delicious meal typically served with bhatura (fried bread), basmati rice, naan bread or rotis.

Cook Time30

Total Time30

Course: Main Course

Cuisine: Indian

Keyword: cholay, curried chickpeas

Servings:

Calories: 268kcal

Author: Carlo Cao

Ingredients

1 tea bag of breakfast tea use a strong robust black tea
2-3 cloves
5 cardamom pods
1 cinnamon stick
2 cans of chickpeas (800g)
2 teaspoons turmeric
1½ teaspoons red chilli powder
2 teaspoons ground coriander
3 tablespoons lemon juice

Tempering

2 tablespoons vegetable oil
2 teaspoons cumin seeds
1 tablespoon ginger-garlic paste
2-3 fresh green chillies
1 handful of coriander leaves

Instructions

In a small saucepan, bring 250 ml of water to a boil. Then add the tea bag, cloves, cardamom and cinnamon and simmer for a few minutes or until the tea is strong. Then strain the liquid so that the tea bag and spices are removed.
Place the chickpeas in a large pot, add the tea, spices and lemon juice and bring to a boil. Season with salt.
In a small saucepan, heat the oil. Add the cumin seeds and fry for a few seconds, then add the ginger-garlic paste and chilli and cook for another handful of seconds. Pour the oil over the chickpeas, mix well, and cook the chickpeas over medium-low heat until a thick sauce forms**. Season with salt and pepper and serve.

Video

Notes

**One variation is to add about 150 g plain vegan yogurt towards the end, it will add an extra tangy note and make the chickpea-sauce extra creamy.

Nutrition