I love this recipe, chickpeas in a tomato sauce. It can be spiced in any way you like, with whatever you have, and served with fresh cooked, fluffy nan – nomnom as a friend says
Variations
There are no spices in this recipe as we have none in the shopping list, but if you have some available, this is the recommended blend. Add ½ tsp fine chopped fresh ginger, ½ tsp turmeric, pinch chilli, fat clove garlic finely chopped, a clove, pinch garam masala, and a little fresh, chopped, coriander sprinkled over at the end
A mixture of any of these, depending on what is in your cupboard would all work well, or indeed, any spices that you have will add interest
This is from Meal Plan 1, a complete 7 day plan for 2 adults. Contains 3 meals a day, plus snacks, all recipes and a shopping list
Ingredients
Chole
- 125 g dried chick peas
- 70 g onions chopped
- ½ tin tomatoes 200g
- 10 g sugar
- 1 tblsp veg oil
Nan
- 125 g flour self raising
- 1 tsp sugar
- pinch salt
- 1 tblsp butter or spread
- 60 ml water
Instructions
Nan Bread
- First of all, make the nan. These really need to rest for at least an
hour to get that doughy nan texture. If you make and eat them straight
away, they will still taste good, but they will be more cakey. You can make them in the morning, or the previous evening if more convenient - Stir all the nan ingredients together and give it all a good knead.
Place in an oiled bowl and leave to prove for an hour. Punch down and
divide into 2. Roll out into nan shapes. - When you are ready to eat, pre-heat grill to high and place each nan on
the grill pan and grill until it puffs and there are some brown spots.
No need to turn over. Brush with the spread and serve straight away. - I love these nan, they look, to me at any rate, very authentic, and taste fab
Chole
- If you are using dried chickpeas, soak them overnight and cook them the next day for
about 45 minutes until very soft. This can be done in a slow cooker for
fuel efficiency, you could even put them in from dried and slow cook
them overnight. - Or if you have a pressure cooker, I tend to do mine, from dry, in there, on full pressure for 45 minutes. Or you could cook them when you have time and freeze them for when you need them.
- Or use a tin. Drain it. Reserve the juice as this is aquafaba and can be used for many different things
- Heat the oil in a pan, add the onion and fry until softened.
- Mix in the tomatoes and chickpeas and simmer until you have a thick paste.
- Season with salt and pepper. Taste and adjust if necessary
- Serve with the nan
Equipment Needed
Notes
Nutrition
Thrifty Lesley has an associated Facebook Group. Do come over and say hello if you haven’t already joined. I’d love to see you
I’m a perpetual dieter, and to help with that endeavour, there is now also a Thrifty Lesley dieting group, a lovely, growing community
More from Thrifty Lesley
Spicy Cabbage, Lentils & Nan, 51p per serving
Home grown pumpkin curry, 77p if you buy it all
Spicy Potato Cakes, 52p per serving
Paneer curry, using lovely home made paneer. 34p each and Yummy!
Butter Bean and Vegetable Curry – 24p a serving- Lentil Dumplings, with Tomato Sauce, 20-30p a serving, + green vegetable
Ooh yes, mushrooms in it would be lovely. Let me know how you get on 🙂
Hi Lesley
I made this curry tonight and my kids absolutely loved it! I had some mushrooms knocking about so chucked them in as well.
Thank you so much for putting these meal plans together I’m going to be using them over the next few months whilst I try and save some money.
Fiona xx
Sorry Michelle, I was out last night. The Nan ingredients are from the milk down. So the 60ml milk, 125g flour, tsp sugar, pinch salt and tbslp spread
Which ingredients are for the nan bread? I’m a bit confused 🙂