Alright, alright. I know the internet is swarmed with “Chana Masala” and “Chickpea Curry” recipes – ugh don’t even get my started on the word and use of ‘curry’ RAWR – but I can assure you, there isn’t a recipe out there like this! This Chole is a dish we’ve been making at home, so my recipe is of course inspired by my Maa and I’ve created a recipe that is made with ingredients that are generally accessible! I advise you to find some good quality garam masala – if possible, from an Indian grocery store, if not, Trader Joes/Whole Foods will work! I like this dish because its super easy and you can do so many things with the leftovers! For instance, I made a Chole panini with melted vegan cheddar, fresh coriander, butter lettuce, sliced tomatoes and some scallions, yum!! So what I’m trying to say is, my recipe is DA BEST, and can be evolved into much more! And obviously 100% vegan!

• 1 can low sodium chick peas – rinsed thoroughly 
• 1 tsp black mustard seeds
• 1 medium sized yellow onion- diced
• 3 cloves garlic- smashed with the side of your knife or in mortar and pestle
• 1 inch knob fresh ginger – peeled and smashed with the side of your knife or in mortar and pestle with garlic
• 1 beefsteak tomato- diced same size as onions
• about 1 tbsp garam masala
• 2 heaping tsp turmeric
• 1 tsp spicy red chili powder
• 1/2 cup water (more or less)
• 1/4 cup vegan cream cheese OR sour cream/yogurt  
• salt
• coarse black pepper
• fresh lemon juice
• half bunch cilantro- minced
• scallions – chopped, optional
• Vegetable/cooking oil

1. Heat a large skillet/sauce pan/pot over medium-high flame. Add in a thin layer of oil and allow to heat up. Once hot, add in the black mustard seeds and allow to sizzle and pop for about 30 seconds. Next add in the onions and sauté. Next up ginger -garlic mixture goes in. Sprinkle in a bit of salt. Allow the onions to sweat out their moisture – give it a few minutes.

2. Next up, add in the diced tomatoes, mix. Now add in all the spices – turmeric, garam masala, chili powder and a pinch of black pepper. Mixture will be chunky from all the spices. Let the mixture cook for about 1-2 minutes and become really fragrant.

3. Next up! Add in the water reduce heat to medium-low, stir. Add in chickpeas. Mix until incorporate. You will have to add in more water depending on – the size of your pan/pot, stove and generally ratio of ingredients. Mixture should be liquidy at all times. After about 2 minutes, add in the vegan cream cheese/sour cream. Stir and add in a little more water if necessary. Cover and let simmer and cook until chickpeas become soft. about 5-10 minutes.

4. Uncover occasionally to stir and check consistency. Once the mixture is creamy and chickpeas are soft, squeeze in lemon juice from about 1/8th of a lemon, add in fresh cilantro, mix. Turn heat off. Serve with basmati rice, chappathi or naan or all! Enjoy!