Chole Kulcha

Ingredients

• 2 cans (15 oz each) canned chickpeas
• 1 large, chopped onion
• 2 medium, chopped tomato
• 2 teaspoons garam masala
• 1 teaspoon cumin seeds
• 3 cloves, minced garlic
• 4 pieces naan or flatbread
• 2 tablespoons oil

Instructions

1. 1

   Heat 2 tbsp oil in a large skillet over medium. Add 1 tsp cumin seeds and 3 minced garlic cloves; cook until fragrant, about 1 minute.

2. 2

   Add 1 chopped onion and cook until soft and golden, about 6 minutes. Stir in 2 chopped tomatoes and cook until they break down, about 5 minutes.

3. 3

   Add 2 tsp garam masala and 2 cans of chickpeas (drained and rinsed). Stir well, then add 1 cup water. Simmer until the sauce thickens, about 10 minutes. Mash some chickpeas to thicken further if desired.

4. 4

   Warm the 4 pieces of naan or flatbread in a dry skillet over medium heat, about 1 minute per side, until soft and lightly charred.

5. 5

   Serve the chole hot with the warm flatbread and a side of green chutney or yogurt if you like.

6. 6

   For extra flavor, stir in a pinch of salt and a squeeze of lemon juice before serving.

Tools you’ll need

• large skillet
• wooden spoon
• can opener
• knife
• cutting board

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