Chole – Chickpea Curry

My first two dishes from the Prashad Cookbook were relatively simple affairs even for the novice cook that I admit to being. Wanting to push the boat out a little after my modest success, I was eager to cook Chole – a cinnamon spice chickpea curry that I had on my very first visit to their fab little restaurant in Bradford (& shortly Drighlington). This, of course, is the dish that propelled them into the homes of millions after Gordon Ramsay picked this one out as his personal favourite

The cookbook advises that the spice preparations make all the difference to the flavours of the finished dish. Having now made the dish I can report it also gives me an altogether different appreciation of eating it too. Coriander seeds, cinnamon, red chillies, cloves, peppercorns, bay leaves & cumin seeds are all tossed in a pan & fried to create a garam masala for the upper flavour. Unfortunately, on my first attempt, I set the heat too high causing it to burn, having to re-prep & do it all again….not the best start on a tired Friday evening

Cumin seeds cooked with onion form a base note and these are fried separately (Note – 2 pans!) with tomatoes followed by ginger, salt, red chilli powder, turmeric and sugar. I thought this was a simple dish of essentially 3 tins of chickpeas & some other spicy stuff but it is a very sophisticated and complex dish, with layers of flavours

The chickpeas are boiled in a large pan (that’s 3!) & I think this is where my dish went slightly wrong. I added additional warm water (as instructed) to my boiled chickpeas that had been left in their cooking water when adding the garam masala and cumin/onion mix. Ultimately it left the dish overly wet despite the additional cooking time employed

The consistency of the dish failed to live up their restaurant standard but the taste sensation was most definitely on the money. A point worth mentioning here, is this is a super cheap meal to make. With tins of chickpeas 50p a pop or less, it is fantastic food for a low outlay. We also had half left over which we took ‘en-flask’ to our annual salmon jumping expedition the following day. I can’t begin to tell you how wonderful it was 2nd time round, sitting by Stainforth Falls on a cold Saturday afternoon, with the chilli heat ‘warming me cockles’

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