Chole with cumin rice and raita

• vegetable oil↗1 tbsp tbsp
• red onion↗1

  finely chopped

• cumin seeds↗4 tsp tsp
• ginger↗1 tsp finely grated tsp

  finely grated

• garlic cloves↗4

  finely grated

• curry powder↗2 tsp tsp
• chickpeas↗2 x 400g cans

  2 x 400g cans

• tomato puree↗100g g
• coriander30g fresh g

  fresh, chopped

• basmati rice↗300g g
• cucumber↗¼
• Greek yogurt↗200g g
• cumin seeds↗½ tsp tsp

  toasted and ground

• mint↗small handful fresh

  fresh, small handful, chopped

• pomegranate seeds↗handful of

  for garnish (optional)

Step-by-step instructions

1. 1

   Heat the oil in a large pan and sauté the onion over low heat for 10 minutes until it begins to brown. Add 3 tsp cumin, ginger, garlic and curry powder. Stir for a minute so the spices don’t burn.

2. 2

   Add the chickpeas and the liquid from the can, together with the tomato puree, 20 g coriander and a little seasoning. Simmer over low heat for about 10 minutes. If it looks too dry, add a little water.

3. 3

   Meanwhile, rinse and drain the rice, add the remaining 1 tsp cumin seeds, 2 L boiling water and seasonings. Cook for about 10 minutes until the rice is tender. Drain.

4. 4

   For the raita, grate the cucumber and mix it with the yogurt, cumin, mint and remaining coriander. Season, sprinkle with pomegranate seeds and serve together with the chole and rice.