We already know Chickpea (Cicer arietinum) is very good source of protein. Chickpea is so versatile that it can be eaten raw, cooked, baked, fried or can be made into flour (aka gramflour /Beshon- বেসন). And we all know about the chickpea delicacy – Hummus. Well, I will share today a cooked version of chickpea, we call it in Bangladesh Chhola Bhuna (ছোলা ভূনা). In Bengali language, Chhola (ছোলা) means Chickpea and Bhuna (ভূনা) means cooked thick gravy. I would like to put Chhola Bhuna in the snacks category, as it is eaten as snack or quick meal. It does fill your stomach, so it is a very good alternative of lunch or dinner with a salad on the side. However, we Bengalis eat Chhola Bhuna with puffed rice (Muri / মুড়ি), which adds the extra crunchiness.

You can use any kinds of chickpea, white or brown, canned or dried. Canned chickpea is easier to use if you have less time in your hand. I personally prefer brown chickpea, which is the most common variety found in Bangladesh. I usually buy dehydrated ones so I soak them in water overnight. In the picture you can see, that if chickpea can be splited and crumbled with your fingers, it means it is soaked properly and ready to cook.

You can use the soaked chickpea directly for cooking. However, I personally prefer to boil them to make them extra soft and juicy. I use a little bit of salt too to enhance the flavor. Plus I am boiling potatoes together with chickpeas, as you can see in the picture. I peeled them first and then cut into half for a quicker boil. You do not need to spend extra time for boiling them, just boil them while you are prepping for the recipe.

While the chickpeas and potatoes are getting soft, let’s slice two big red onions. Since the recipe asks for thick gravy, we are going for a bit extra onions and other spices. You can definitely go easy with chili as per your taste, but you might not want to compromise with the amount of onions and ginger garlic paste for this recipe, if you want a nice thicker, mouth watering consistency!

After slicing the onions, warm 80-90ml oil in a big pan or wok. Put one bay leaf, few small cinnamon sticks and dried chili in the warm oil. Add onion and salt after few seconds, or you can add them together with bay leaves. You just have to be careful of not to burn them.

After sautéing onions til golden and soft, add ginger garlic paste and all the powder spices. Stir them for couple of minutes. Add 100ml water now and let the spices get cooked. When you will see the oils are coming up and getting separated, you will know your spices are cooked and gravy is ready.

Now its time to add the chickpeas and potatoes. Turn off your boiling pot and drain the water first. You can keep the water to use it later in the same recipe.
Stir chickpeas and potatoes very well with the gravy. This step is important because it makes a huge difference in taste. You can mash some potatoes as it will make the gravy creamier. After stirring them for good 4-5minutes, add 100ml or more water. You can omit this step and finish your cooking here, but I like my chickpeas to absorb some flavors from the gravy. Also if you use canned chickpea, it is important to add water at this step to make sure the potatoes are cooked. You can cover the pot and forget about it for 5 more minutes. Also remember to keep the flame in low medium heat. Taste the salt at this point too.

Tips 1: Add bay leaves, cinnamon directly into warm oil to enhance aroma

When waters are absorbed completely and your chickpeas look saucy and creamier, turn off and take them out of heat. Garnish them with coriander leaves if you like.

Recipe: 5 Serving Prepping time: depends, Cooking time: 30 minutes

Ingredients: 250 gram brown or white chick pea, canned or dehydrated 2 Big Potato 2 Large Red Onion Spice and Condiments 80-90ml Vegetable Oil 2 tbs fine Salt 1 bay leaf 3-4 small Cinnamon sticks 2tsp Ginger paste 2tsp Garlic paste 1tsp Turmeric powder 1tsp Chili powder 1tsp Cumin powder 1tsp Gorom Moshla powder 1tsp Coriander powder 2-3 Green Chili (optional) 2-3 dry Red Chili (optional)

Instruction: 1. Soak dehydrated chickpeas overnight prior to cook. Wash them very well and start boiling them with 1 tbsp salt. Peel two big potatoes, cut them half and them together with boiling chickpeas. 2. Meanwhile thinly slice the onions. Warm oil in a pan and put bay leaf and cinnamon sticks. Add sliced onions and salt. Saute them until golden. 3. Add rest of the spices now with onion. Stir them for a minute. Then add 100ml of water and cook the spices until oil separates and floats up. 4. Add boiled chickpeas and potatoes in the cooked gravy. Stir them very well for few minutes. 5. Now put 100ml of water and let the chickpeas soak the flavor of gravy. Also make sure the potatoes are cooked. Cover the pot and keep it in low medium flame. Taste the salt too. 6. When water is absorbed and chickpeas look creamy, take out from stove and garnish with your favorite condiments. Serve with side salad.