Chole Panjim | Chickpeas in Coconut Gravy | Goan Style Curried Garbanzo Beans

Here is another of my favourite recipes. I love to make it in the winter when we feel like eating a heavier meal as well as something really spicy. I came to know of this recipe many years ago when holidaying in Goa I visited a family who laid out a real Goan style feast for us. Though I have always been partial to Chole, this version left me speechless. The flavour, the texture, and the heat level were all so different from the North Indian versions I had been accustomed to!! I just loved it. And when I made this recipe over the weekend I could not help but wonder why I had not shared this yummy recipe with you until now!!

Ingredients:
1 cup kabuli chana, (garbanzo beans), soaked overnight
2 tbsp canola oil, divided equally
1/8 tsp coconut oil
3 dried red chilies
Salt to taste
2 medium onions, chopped fine
1/2" ginger, minced
5 cloves garlic, minced
1/2 cup shredded coconut, unsweetened
1/2 tsp garam masala

Method:

1. Drain the chickpeas from the water they were soaked in. 
2. Place in a pressure cooker with enough water to cover them completely. 
3. The water should be about 3/4 inch over the chickpeas. Pressure cook for 5 whistles. 
4. Turn off the heat. Allow the pressure to drop on its own. 
5. Remove the cover of the cooker and set the cooker with the chickpeas aside.
6. Heat one tablespoon of the oil in a pan. Add the ginger, then the garlic, and roast on a low heat.
7. Remove once fragrant, then add the red chilies in the same oil, follow with the coconut.
8. Toast the coconut and chili mix until the coconut turns a gentle brown. 
9. Remove from heat and cool the mix completely. 
10. Once cooled, blend to a paste with the ginger, garlic, and garam masala.
11. Now heat the remaining oil with the coconut oil in a large saucepan.
12. Add the onions and fry on a medium heat until they turn transparent.
13. Add the chickpeas with the water they were cooked in. Add the coconut masala and salt and stir.
14. Add another cup of water and allow the whole to come to a boil, then cook for 10 - 15 minutes on a medium heat.
15. Turn off the heat. Let the curry sit for another 15 minutes before enjoying.

Good to Know:

• This is usually a very hot and spicy curry. I have reduced the number of chilies to suit our taste. You can add or even reduce the number of red chilies as per taste.
• The amount of garam masala can also be adjusted as per taste.
• This chole tastes best with rice, though its wonderful with parathas too.

 Vegan Recipe

Like this recipe. Tried it. Leave me a comment:) 

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