Choley (Chick Pea & Potato Dish)

A chick pea dish leaning more towards where my husband is from - Pakistan. Unlike Sana Bazi (a traditionally dry Bengali Ramadan dish) this dish has more of a sauce and is equally tasty!

This dish is great during Ramadan during Ifthar time (breaking of the fast) or served on Eid to guests.

Not fasting or celebrating Eid? No problem - this dish can be appreciated as a hearty winter warmer meal!

Choley RECIPE

Serves: 3-4

PREP & COOKING TIME: 45 minutes

INGREDIENTS

2 cans (400g) chick peas, 1 can drained, 1 can with brine/water
2 onions, finely chopped
2-3 medium tomatoes, chopped
½ medium potato, cubed and boiled
4 tbs oil
¼ tsp fresh cumin

¼ tsp black peppercorns

¼ tsp mustard seeds

1 tsp salt
¾ tsp haldi (ground turmeric)
1 tsp chilli powder
½ tsp red chilli flakes

Garnish
fresh coriander, chopped
freshly squeezed lime juice
fresh chillies, chopped
fresh ginger, chopped
*Chaat Masala 

*ready made spice mixture found in 'World Food' isles or Asian supermarkets - don't worry if you can't find any!

PREPARATION

1. Heat oil in a pan over moderate heat and add whole spices (not ground spices). When they are popping and the cumin is turning golden brown, add the onions. Add salt and sweat for 2 minutes with lid on.

2. Add ground spices, stir well and cover. Cook for 2 minutes, stirring frequently, dropping the moisture from the lid into the onions to keep them from burning. You may need to add a tiny amount of water if the mixture is looking too dry or sticking to the bottom of pan.

3. The onions will have darkened in colour: add the tomatoes and stir well. Cover and simmer for further 5 minutes, stirring occasionally.

4. Add one can of chick peas with its brine/water from can. Drain the second can of chick peas and add. Stir well. Simmer with lid OFF over moderate heat for 5 minutes or until the liquid has reduced to half.

5. Add the boiled potato pieces, red chilli flakes and most of the chopped coriander (keeping some coriander back for garnish). Stir and cover. Reduce heat to the lowest setting and allow the dish to simmer for 5-10 minutes.

6. Serve into a dish. Top with chopped ginger, chilli, coriander, fresh lime juice and Chaat Masala as desired.

Enjoy the dish with bread as my husband does. 
Or enjoy it with rice or quinoa.

You may have noticed a boiled egg nestled in my dish?! 
I added it at the end with the potato to absorb some of the flavour and ate it with the dish for extra protein.