Cholé (Kashmiri curry with Chickpeas)
Serves 4
- 1 15 oz can chickpeas, drained
- 1 container Maya Kaimal Kashmiri Curry
- ¼ cup chopped cilantro
- In a medium-sized skillet or Dutch oven, combine the chickpeas and the Kashmiri Curry sauce. Simmer over low-heat until chickpeas become soft and begin to break down when pressed with the back of a spoon, 15 to 20 minutes.
- Using a potato masher, partially mash mixture until about half the pieces are broken down and half are whole. Mixture should be thick but moist. Adjust with water as needed.
- Garnish with cilantro and serve with basmati rice or Indian naan or other flatbread. This dish is especially good with homemade puris (fried Indian flatbread).