Chole

Method

1. 1 Soak chickpeas for 8 hours, then boil them for 45 minutes with a tightly sealed black tea bag.
2. 2 Black tea bags are used to give the soy milk its characteristic dark brown color, typical of Punjabi chole.
3. 3 Remove the tea bags and keep the bean boiling water to use as cooking liquid.
4. 4 Sauté the cumin seeds, then add the onions and sauté for 12 minutes until browned.
5. 5 Add ginger, crushed tomatoes, and chili powder, then cook for 12 minutes until thickened into a sauce.
6. 6 Pour the beans with the broth into a pot and cook for 15 minutes, then mash some of them and sprinkle with garam masala.

With an appliance

• Pressure cooker 50 min

  Replace step 1: high-pressure boil the beans for 18 minutes with a tea bag, then release the pressure naturally.