Chole Chilaquiles
This chole chilaquiles is a lip-smacking, easy, vegan comfort meal with the traditional chole masala flavors but in Mexican Chilaquiles style.
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Servings: 3 to 4 servings
Ingredients
For Tempering
- 1 tbsp Oil
- ½ tsp Cumin
- ⅛ tsp Asafetida
For the "Chole salsa"
- 1 tsp Garlic finely chopped
- 1 tsp Ginger finely chopped
- ½ cup Onion chopped
- 2½ cups Tomatoes chopped
- 2½ tsp Chole masala
- ½ tsp Turmeric
- ½ tsp Cayenne
- 1½ tsp Salt
- 1½ cups Garbanzo beans cooked
- 1 cup Water
- 1-2 tbsp Cilantro chopped
- Tortilla chips
Garnish
- Green chutney
- Whisked plant based or regular yogurt
- Shredded vegan cheese/regular cheese
- Sliced avocados
Instructions
- Heat oil on a medium flame in a big pan. Add the cumin and asafetida, fry for 30 seconds. Add the ginger and garlic, saute for 40-50 seconds. Add the chopped oniond and cook until translucent, about 3-4 minutes.
- Add the tomato puree, water, salt,turmeric, cayenne, and chole masala. Mix everything.
- Add the garbanzo beans and cook for 3-4 minutes. The sauce will thicken a little but won't be thick.
- Add the tortilla chips. Lower the flame, combine thoroughly such that the chips are coated thoroughly with chole salsa.
- Remove from the flame. Sprinkle cilantro.
- Serve with drizzle of green chutney, paneer cheese/vegan cashew cheese, and/or yougurt/plant based yogurt.