Creamy Coconut Chickpeas
Creamy Coconut Chickpeas with aromatics and spices, additionally so creamy delicious with paneer and peppers.
This dish is like chana masala. Furthermore, in this variation I add paneer and coconut milk that adds so much creaminess to the dish.
Why so many different names for same dish?
I have a recipe of Punjabi style Chole, and you can find similar recipes on the internet for Pindi Chole. Chole Masala all these names are of the same dish but prepared slightly different. Besides, Chana means Garbanzos or Chickpeas. had leftover can of coconut milk, so I like to add it to chickpeas to change up flavors.
For this recipe I have used Kabuli Chana or white looking chickpeas. Have you seen black chickpeas or green ones? Chickpeas are high in protein, and we make it in rotation often. Moreover, I made this dish in our campervan too when we went to Yellowstone.
I knew a Punjabi aunty, who would cook these chickpeas in such a rustic and authentic way, they were so delicious. Her chole would have dried anardana (pomegranate) in them. I miss her chole.
There are many ways nowadays people make chole/chana masala.
I am going to share as many variations as I know or make.
- Firstly, Same base ingredients but tea (color) is used while boiling the chickpeas and tamarind and amchur (dried mango powder) is used to give it nice a tang. These are just like Pindi Chole (Village style Chole)
- Sometimes I will add paneer cubes and heavy cream.
- South Indian households, make it with coconut milk and it’s called Chana Kurma.
Furthermore, base recipe is very similar, but these different additions of ingredients make it taste different – all delicious.
It is a big wish to travel through Punjab and try Pindi Chole on highway dhabas someday. Have you tried Palak Chana or Chana Palak?
The ingredients needed to make Chole
Chickpeas – the star ingredient. Moreover, I prefer to use dried ones, soak them overnight or 6 hours and then boil them.
Aromatics or base – Onion, garlic, ginger, green chili, tomatoes.
Spices – There are some whole spices used like bay leaves, whole green cardamom, cinnamon stick, cloves, cumin seeds and dry spices like red chili powder, roasted coriander-cumin, turmeric powder, amchur powder, garam masala, most important Chole Masala (it’s a special blend of whole dried roasted spices) easily available at Indian grocery stores MDH, Badshah brands and of course salt. Tamarind paste, kasoori methi (dried fenugreek leaves).
Additional ingredients – Paneer cubes, red bell pepper and ofcourse coconut milk.
Without doubt other ingredients you can add greens like spinach, kale etc. Or add some sweet potatoes.
Lastly, all the spices shared earlier, and the coconut milk is adds perfect creaminess to the dish.
What to eat Chickpeas with?
You can eat them with many things like rice, or rotis, parathas, naan. But best pairing for chickpeas is either a Bhatura, Puri or Kulchas. Hands down. I make chickpeas quite often, so I don’t make them always with a side of Bhatura but sometimes we treat ourselves with some piping hot Bhaturas. I promise I will share more about these fun- loving name Bhatura recipe.
You can make Chcikpeas in a regular pot or Instant Pot. I am sharing the regular method.
Storage – Chickpeas stores well in the refrigerator for 3-4 days in an airtight container. Or you can freeze them up to few days in your freezer.
Coconut Chickpeas
Ingredients
- 1 cup dry chickpeas
- 1 cinnamon stick
- 1 Bay leaf
- 2 green cardamoms
- 2 cloves
- ½ tsp baking soda
- 1 medium sized onion chopped
- 1 small tomato chopped
- 2 tbsp tomato paste
- 1 tbsp ginger paste
- 3 cloves garlic
- 1 green chili chopped
- ½ tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander -cumin powder
- 2 tsp chole masala
- ¼ cardamom powder
- 1 cup coconut milk
- 100 grams or approximately 1 cup paneer cubes
- 1 small bell pepper chopped optional
- 1 tbsp kasuri methi crushed
- Cilantro to garnish
Instructions
- Soak chickpeas overnight in water or at least 4-6 hours. Transfer them to pressure cooker, instant pot or regular pot whatever method you are using. Add 3 cups of water and baking soda. Boil them until they are soft.
- Once boiled. Leave the chickpeas aside until you make the sauce.
- In a pot, add some oil. Once the oil is hot added cumin seeds. As soon as cumin seeds start crackling. Add whole spices like bay leaf, cinnamon stick, cardamom, and cloves. Add grated ginger, garlic, onions. Cook them until they turn translucent. Add chopped tomatoes and tomato puree.
- After few seconds, add all the spices one by one. Stir to combine all spices. Transfer the chickpeas with some of the water. You might not require all the water. But do not discard water. Add chole masala, salt and crushed kasuri methi. Let the chickpeas simmer and reduce to consistency to your liking. Use the water left aside if needed.
- Add coconut milk, bell peppers and paneer cubes. Stir and let it simmer for few minutes and at the very end add cardamom powder, cilantro and they should be ready to serve.