This is one of the most delicious, healthy, vegan chickpea recipe, hope you will enjoy it!
Thanks for watching, if you liked this video, you can help grow the channel:
#chetnamakan #food #chickpeas #chole
Rate the video! 👍 – I will be very happy and it will help the development of the channel.
WRITE A COMMENT or ask me a question about the recipe. I will be more than happy to answer YOU.
📢 YOU can also share this video with your friends on social networks to let them know what dish you want to cook next.
Subscribe to the channel, hit the bell not to miss a new video with quick and tasty recipes.
Thanks for your time!
Subscribe here –
/ foodwithchetna
MY NEW BOOK –
‘Chetna’s 30 Minute Indian’
https://www.amazon.co.uk/Chetnas-30-m…
BOOK IN AMERICA –
https://www.amazon.com/Chetnas-30-min…
Hope you are enjoying my daily videos!!!! Please do like the video and leave me a comment, I love hearing from you guys.
Best way to make sure you don’t miss anything is to SUBSCRIBE!
Website -
Twitter -
Instagram -
Facebook –
Chetna Makan appeared on the Great British Bake Off in 2014 and won the ‘Christmas bake off 2016’.
Her first book ‘The Cardamom Trail’ came out in April 2016.
Her second book ‘Chai, Chaat & Chutney’ came out in July 2017.
Her third book ‘Chetna’s Healthy Indian’ came out in Jan 2019.
Her fourth book ‘Chetna’s Healthy Indian Vegetarian’ came out in June 2020.
You can find the book in stores and online.This is an absolute treat of a meal, a dish made on special occasions, simple yet stunning!
Hey guys welcome back to my channel uh So I'm cooking a delicious healthy Absolutely stunning Um chickpea coconut spinach Curry now Um I haven't uh used the overnight Soaking method for chickpeas for a long Time personally as well in my kitchen I Have just become so used to using the Tin chickpeas I have to say the tint Chickpeas and tinned tomatoes are two Kind of Lifesavers because you can get a Meal literally in 15 minutes But I miss that flavor and the texture Of overnight soaked chickpeas it is Really is different and you can actually Taste the difference so last night I Remembered to soak the chickpeas so I Can cook this recipe so let's get Cooking before that don't forget to Subscribe hit the Bell button And I am I hope I hope you guys will Love this recipe Right so last night I soaked 300 grams Of dried chickpeas and covered it with a Lot of water you don't have to measure It just make sure that you've got three Four times more of the water Um because it kind of soaks up and Fluffs up already this chickpea is Bigger than the tin chickpeas and we Haven't even cooked yet so what I'm Gonna do is first of all I'm gonna drain This out So the first thing I'm going to do is
Chop up a medium sized kind of a bit Bigger than medium size onion and just Roughly chop this Oh no oh I needed another I'm going to use a couple of layers from The outside but I need another one Nice hot pan and two tablespoon of Sunflower oil rapeseed oil whatever oil You generally use for cooking let it Heat up for a minute Now goes in the chopped up onion I'm just gonna give it six to eight Minutes until lightly golden I don't want like crazy dark golden Color And while that is cooking I'm gonna Finely chop a five to six cloves of Garlic Next goes in the garlic you can see the Onions have got a lovely light golden Color Now I'm just gonna cook the garlic for a Couple of minutes Now goes in a tin of chopped tomatoes You can use four to five fresh tomatoes If you want to I'm just gonna give this literally five Minutes covered on medium Heat So it's been five minutes All I wanted to do was just to kind of Cook off the tomatoes a little bit the Rest will cook with the chickpeas so
That is looking lovely I'm gonna add the Spices Teaspoon of salt Teaspoon of chili powder Teaspoon of garam masala 2 teaspoons of ground coriander and That's all the spices we need Give it a mix Add the chickpeas these are just soaked Chickpeas they are not cooked we are Going to cook them now And what I'm gonna do is Well I should have done that before but Never mind I'm going to transfer it to the pressure Cooker So like all my recipes you can cook this In a pan it is going to take at least an Hour or a bit more until the chickpeas Are soft I am using a pressure cooker Which is going to take me around 20 Minutes to cook so it's going to save me A lot of time and effort So first thing to go in is a 400 tin of Coconut milk Give it a mix You can add 200 mL of Uh just normal water I'm gonna cover like I said for me it's Going to be around 20 minutes if you are Using a pan it is going to be around a Bit more than one hour Cook like I said for 15 minutes in the Pressure cooker and I let it sit down
And kind of let the pressure go down Before I open it Um and hopefully it will be cooked Oh yum Right moment of truth Uh now look at those chickpeas and you Know they're cooked because some of them Have split let's see Super soft And that sauce looks unreal what I'm Going to do is Smells incredible I'm going to transfer It back in this pan Yep so I'm just gonna Transfer it Is going to put a little bit of water so I can get Don't lose on any of the Flavors there you go So Guys cooked beautifully I have to say Look at the fat chickpeas oh stunning so I'm going to turn the hob on medium Right now Now here I have got fresh Spinach leaves and I managed to find Some big leaf ones you can use small Leaf big leaf whatever so this is a Total of around 300 grams same amount as The chickpeas so I'm just gonna because They are big leaves I'm gonna get rid of The Stems and just Break the leaves
And give it a good wash before first Once you have broken the stems of the Leaves I'm just going to Roughly chop it and then give it a Really good wash Because especially the big leaves Are really muddy So just gonna chop it up And then wash it This is just some now I'm gonna do the Rest Right now to this chickpea I'm going to Add all of this spinach which is chopped And washed And I know it seems like a lot but You know it's just going to disappear Right so once I've added it in I'm just going to add like a hundred mL Of boiling water on top so it helps Build this down Cover and cook this for five minutes So five minutes in There's a lovely bit of sauce in there The curry Which will be absolutely delicious with Some rice You don't really need to cook spinach For any longer than this You don't even need to transfer it at Least I don't need to transfer it in a Serving Bowl because this is a great pan To kind of cook and then serve it Straight it looks so exciting the smell Is incredible now I just want to say
That this Curry is really really Different to a Punjabi chole because you Know I shared some Punjabi Chuli Variation quite recently I've shared my Punjabi choli version as well this Tastes nothing like it it's Yeah it's really different because it's Got The coconut milk and the way it's cooked Is just absolutely gorgeous and a really New take on Um Chole And I would definitely request you to Try And Um Do the overnight soak for the chickpeas And give it a go that way because It I I am guilty as well because I use Tin chickpeas all the time but seriously Guys this makes such a big difference The uh the whole kind of flavor impact Is very very different it's piping hot But I'm gonna go for it I could wait But I don't want to Wow Um That's beautiful That is creamy the chickpeas are just Falling apart that would never happen to Change chickpeas let me just tell you They just melt in your mouth oh it's
Absolutely gorgeous what I will do is For myself I'm going to add half a Teaspoon of salt because I added so much Water than the coconut milk it needs a Bit more salt in it Um but it's absolutely delicious I Really hope you will enjoy this uh Delicious healthy stunning recipe don't Forget to subscribe and I'll see you Back here with another new recipe very Very soon You could like I said serve it with rice Or just a bowl of this with some Um buttered sourdough yum [Music] Foreign
