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Chickpeas with characteristic tang

Punjabi Chickpeas with Potato (Chole)

45 minutes

Punjabi Chickpeas with Potato (Chole)

Onion, garlic and ginger provided a flavorful foundation for this recipe, and grating them gave the best texture. Make sure the potato pieces are no larger than ½ inch so they cook in time. Lime juice was the best substitute for amchoor powder, an ingredient made from dried green mangoes that gives traditional chole (pronounced CHO-lay) its characteristic tang. Chole typically is eaten with flatbread, such as roti or nan. Look for a bread that’s thick enough for scooping.

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