Green chickpea curry is an easy and delicious vegan chickpea curry made with fresh and tender green garbanzo beans. These are also known as Cholia or Harbara in India and are available in winter season. This cholia curry in onion and tomato-based gravy is a green chickpeas recipe and is very easy to prepare.
Green chickpea benefits:
Green garbanzo beans are a superfood which is high in protein and fibre. It has a low glycaemic index. Consuming them promotes healthy heart as they are low in fat, cholesterol and sodium. They are rich in antioxidants and good source of iron and calcium. Apart from being rich in vitamins like A, C and B9 they also help in maintaining healthy weight.
Ingredients used in making easy green chickpea curry:
- Chickpeas: Use fresh and tender green chickpeas in this recipe. You can also make the same recipe with green dried chickpeas or white chickpeas.
- Vegetables: Onion and tomato are the vegetables used in this vegan curry to make the curry base.
- Ginger and garlic: Chopped ginger and garlic are used in this recipe to enhance taste and flavour of the green garbanzo beans curry.
- Spices: Bay leaves, black peppercorns, cardamom, cinnamon, cumin seeds, cloves and red chili powder are used in this recipe. These should be available in any Indian grocery store.
- Coriander leaves: These are used for garnishing the cholia curry.
Steps to make vegan cholia curry:
- Pressure cook the green chickpeas for 1 whistle. Alternatively you can boil chickpeas.
- In a kadai or sauté pan, add oil and after it gets heated, add onion and sauté till onion turns pinkish.
- Add garlic and ginger and sauté.
- Add bay leaves, black peppercorns, cumin seeds, cinnamon piece, cardamom and cloves and mix well.
- Add tomato and sauté till tomato turns mushy.
- Switch off the gas/heat.
- After cooling, transfer the contents to a mixer/grinder and grind to smooth gravy by adding ½ to 3/4th cup water.
- Pour the gravy in a saucepan and simmer.
- Mix the boiled green chickpeas.
- Add red chili powder and mix.
- Add salt to taste and garnish with chopped coriander leaves.
When I was doing my post-graduation in Belgaum, we used to get these tender green chickpeas near our hostel. Best part was eating them raw by popping it out of their pods. My cousin who lives in Belgaum introduced me Harbare as it is called locally. She used to say that if we eat the green chickpeas we will start running like horses.
You might be interested in other legumes recipes specially chickpeas recipes like
I got some fresh and tender green chickpeas on the Hubli Bangalore highway. The young green garbanzo beans were sold attached to branches that they grew on. These young green garbanzo beans are harvested early and are packed with nutrition. These tender green chickpeas are more flavorful than regular chickpeas.
Memories of childhood and the feeling of trying a new recipe came up in my mind. Purchased some and tried this easy green chickpea curry vegan recipe.
Green Chickpeas Curry
Ingredients
- 2 cups green chickpeas
- 1 medium sized onion chopped
- 2 medium sized tomato chopped
- 5 garlic pods chopped
- ½ inch ginger chopped
- 2 bay leaves
- 5 black peppercorns
- 1 cardamom
- 1- inch cinnamon piece
- 1 teaspoon cumin seeds
- 2 cloves
- 1 teaspoon red chili powder
- 2 tablespoon oil
- Few coriander leaves chopped, for garnish
- To taste salt
Instructions
- Pressure cook the green chickpeas for 1 whistle. You can boil it too.
- In a kadai or sauté pan, add oil and after it gets heated, add onion and sauté till onion turns pinkish.
- Add garlic and ginger and sauté.
- Add bay leaves, black peppercorns, cumin seeds, cinnamon piece, cardamom and cloves and mix well.
- Add tomato and sauté till tomato turns mushy.
- Switch off the gas/heat.
- After cooling, transfer the contents to a mixer/grinder and grind to smooth gravy by adding ½ to 3/4th cup water.
- Pour the gravy in a saucepan and simmer.
- Mix the boiled green chickpeas.
- Add red chili powder and mix.
- Add salt to taste and garnish with chopped coriander leaves.
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