Texas Chole Masala

Chef Deepa Shridhar's chole is where South Asian tradition meets Texas soul. Enjoy this spicy, flavor-forward remix with homemade Roti or Naan, both made with stone-ground Barton Springs Mill flour. Recipe by Chef Deepa Shridhar 

Texas Chole Masala 

.5 cup Barton Springs Mill Garbanzo Beans

2 black tea bags 

1 clove 

2 large sweet onions, diced 

4 green onions/scallions, minced 

1 dried Pasilla pepper 

5 dried Arbol chiles 

2 cups tomatoes, diced 

6-8 garlic cloves, minced 

.5 teaspoon whole fennel seeds 

1 teaspoon turmeric 

1 teaspoon whole cumin seeds 

1 inch fresh ginger, peeled and minced 

.5 tablespoon of Garam Masala 

1 Serrano pepper, sliced in half

3 tablespoons butter/ghee 

1 bay leaf 

Lemon and cilantro for garnish

Method:
Soak the chickpeas overnight, drain the next day.  Fill a large pot with 1.5 quarts of water, add clove, Pasilla pepper and chickpeas, and boil for 40-45 minutes. Add the tea bags and boil for an additional 20 minutes. 

Discard the pepper and clove, and set aside. 

In a heavy pot, add butter, onions, green onions, garlic, ginger, bay leaf, and spices and let everything get aromatic, cooking until the onions get translucent. Add Arbol chiles, breaking them apart with a spoon as they toast, add tomatoes and cook for an additional 15 minutes, or until the tomatoes get jammy and broken down. Add salt to taste. Add chickpeas and tea stock and cook until the water is significantly reduced. Reseason, and garnish with lemon and cilantro. Enjoy this spicy remix of Chole with Roti and Naan.