BEST CHOLE | Chickpea Curry Recipe | Healthy, Vegan and Glutenfree

[@peteblue2621]

Looks great. Another great recipe I need to try. Can I ask what black tea bag’s do you use ?

[@Nicolaspurr]

Never seen this addition of tea bags to chickpeas before. Interesting....must try.

[@user-yv2qr4xt9]

It's a common thing to do when cooking chickpeas like this

[@hildadavids217]

Can I used any black tea bags.

[@BobbiInBrooklyn]

Love this! i have been making your version from 3 yrs ago (BEST Chickpea curry recipe ) every year to bring to a friends Thanksgiving! i got some new insights from this version, esp adding the water to the masala, i have occasionally slightly burned the masala during the long/slow cooking portion. Now i know what to do. thank you!!

[@FoodwithChetna]

That is so lovely to hear!

[@Sheri...]

Love your vegan recipes!

[@sandeepsandhu4286]

Hey Chetna , few questions 1- What is the use of tea bags ( is it for deeper earthy color ?) 2) White onions - i only ever use red . White i find are very pungent and red a lot sweeter Lastly i do exactly that, smash the chickpeas after they are cooked to thicken the gravy and have the " ras misa " texture :) Needless to say i love chickpeas and day, any time and any season 😊

[@FoodwithChetna]

yes tea bags for colour, can be skipped red or white onions, either are good

[@thetanpopsicle3824]

Chickpeas are my favorite, so thank you. What I love most, however, is how you bubble with enthusiasm for the result of all this effort. It's infectious!

[@FoodwithChetna]

Thanks

[@catherineswallow8555]

I made this today and it is delicious, as is every recipe of yours that I’ve tried, whether from a cookbook or KZbin.

[@FoodwithChetna]

Wonderful!

[@konrai1972]

Im wondering about the tea bags do they add flavor? Or more for color?

[@FoodwithChetna]

Colour

[@baldannefistarifler]

very nice recipe, enjoy your meal🙋🏼‍♀️🥰🌷

[@FoodwithChetna]

Thank you 😋

[@ApsaChamerally]

Look very beautiful and yummy

[@FoodwithChetna]

Thank you so much

[@wajt8966]

I’m glad you cooked it in a pan and not a pressure cooker as I don’t have one! It takes longer to cook but will taste lovely

[@shadowtouched16]

Gosh I want to be eating this right now!! I love the brothy finish but I am also curious how this would be pureed in a blender or handstick blender.

[@FoodwithChetna]

I dont like pureed chickpeas but that is a personal choice

[@lorassorkin]

You had me at tea bags! I have a general question: should I assume the teaspoon/tablespoon quantities in your written recipes are meant to be rounded/heaped as you do on video? Thank you Chetna!

[@FoodwithChetna]

You can just follow the recipes and quantities as stated in the books

[@mjrussell414]

This looks great - I love anything with coriander. I think I’ll save some extra for later once it has sat and cooled down a bit to serve on the rice. I will try the cumin rice you suggested.

[@ravinbarbs]

Looks so yummmy

[@FoodwithChetna]

Thank you 😋

[@IvanIV05]

I call that two gigantic onions, haha. Anyway, if I bring myself to soak the chickpeas one day ahead, I'll try it.

[@FoodwithChetna]

Do try

[@alekscains4862]

Will there be an update on your chana masala/chole bhature? I'm not sure which of your books it's from. Home cooked chickpeas are so much better than tinned.

[@FoodwithChetna]

Yes like I said in the video, this one is from Chetnas Indian feasts

[@suedavy5394]

I can’t wait to try this recipe out!

[@FoodwithChetna]

Hope you like it!

[@dragicajohnson9824]

Drooling now! This reminds of Kala chana... Yummy! Please make Kala chana soup with aaloo!

[@FoodwithChetna]

will do

[@jennytake]

Please look at a map of Canada, and note where Fredericton, New Brunswick and Toronto, Ontario are. Around 1778, my great great ....grandmother went with 6 children by canoe from Fredericton to Toronto. It took 6 weeks. I was looking at your spice container - with the round jars. A similar container went with her on the canoe trip. This spice container now lives with my sister in New Brunswick.

[@wajt8966]

😂😂😂 “If you want to give it a go with tinned chick peas, don’t do it!”😂😂😂

[@FoodwithChetna]

exactly!

[@elisaelisa2529]

Buono!! Grazie dall’Italia ❤!

[@bl0tt44]

lovely recipe! what do you think about soaking chickpeas then freezing them for future use? thank you xxx

[@lumailisa]

I pressure cook dry chickpeas until cooked and freeze those. And I can tell you it's a lot easier grabbing a few chickpeas from the freezer than dealing with tins.

[@asharma636]

Hi Chetna, I don't believe you added any Amchur powder or amardana powder to make it a little more tangy or khatta. Is it due to a personal preference? Or do you add lemon juice towards the end. Thanks

[@FoodwithChetna]

I havent added any of that, but you dont necessarily need it here. But do add it if you like!

[@odettemarillier1297]

Would love to know the purpose of the teabags

[@FoodwithChetna]

Adds colour

[@artistlovepeace]

American people (and probably all people) love convenience and saving time. Instant pot is a great same day option to cook chickpea curry. Faster is better for most people and then they will (hopefully) go back and make the old way. The new way is pretty great too!

[@FoodwithChetna]

yeah

[@CatandCo.Podcast]

Hey Chetna !!! Your awesome been watching you sense great British baking show 😅

[@c.a.parker5036]

Looks lovely! We are trying to eat healhier and this checks so many healthy boxes. Thank you 😊

[@FoodwithChetna]

yeah

[@user-5thGenJane]

I have one pound of dried chickpeas in the pantry right now!

[@susanandrew6453]

Looking forward to making this. I love chick peas.

[@FoodwithChetna]

enjoy

[@lynnettejohns4733]

A very funny memory popped up when I saw the black cardamom. I'd only heard about it, but never saw in stores. I was at a staff event and we had huge pots of akhni or biryani. I saw this big black thing and thought oh no, that's a cockroach. My colleague picked it up! I went quite green. Until I realised, it was black cardamom.

[@FoodwithChetna]

😂😂

[@drlessismore]

Tea bags? For flavour? Colour? 😊

[@user-yv2qr4xt9]

Bit of both 😉 But mostly colour

[@PokhrajRoy.]

My mother loves Chole and also, she makes a mean Ghoogni. Also, Chickpeas with a bit of onions drenched with lime and tomatoes and cucumber >>>>>>>>>

[@FoodwithChetna]

yum yum yum

[@vicentacastillo363]

🥰😍❤️

[@mothermike8525]

Why put tea bags?

[@FoodwithChetna]

For the colour

[@simagozidehpour8513]

What is carom seeds ?

[@Dr.SohailaIslam]

May i know why do you have to put tea bags ?

[@user-yv2qr4xt9]

You don't have to, they just add colour and enhance flavour/add depth. You don't actually taste the tea!

[@lumailisa]

This couldn't come at a better time. Chickpeas are cheap and I'm skint. 😎

[@FoodwithChetna]

Enjoy!

[@merinsal4399]

T bags? Y font u use a pressure cooker

[@FoodwithChetna]

Yes they add a deep colour

[@marykelleher5593]

Why the TEA BAGS ….😮

[@FoodwithChetna]

colour

[@himaninayar5956]

Just not my kind of thing!!!! Over acting and a very average recipe

[@FoodwithChetna]

great! go find another channel 👍🏼👍🏼👍🏼👍🏼😂

[@user-yv2qr4xt9]

Chetna's response is brilliant but I have to agree with you... it still doesn't look like it's properly cooked. Punjabi chole are best left to Punjabis.

[@Winterwonder55]

Hi Chetna. First why do you add teabags never heard off that before. Also I remember my mum use to cook chole but they use to be dark brown ones and she use to add pities to it.

[@selinakiran6905]

Other online vlogs say teabags are for colour rather than taste.

[@Winterwonder55]

@@selinakiran6905 Thank you.

[@FoodwithChetna]

They used to come out dark brown because of the colour of tea bags

[@user-yv2qr4xt9]

What are pities?