Cholay Spaghetti (Curried Spaghetti Ceci Chickpeas) Fusion Recipe

This recipe is based Chikkar Cholay Recipe . I will use canned Chickpeas. I have also modified spices and ingredients for various reasons (e.g., omitted Turmeric powder to prevent Spaghetti from becoming yellow). You may compare the differences on your own.

Ingredients

Pre cooking Spaghetti

1. Water: 4 Quarts
2. Salt: 1 teaspoon
3. Dry Thin Spaghetti: 1 Pound

Chickpea Sauce

1. Chickpeas: 2 Cans (15 oz each)

2. Olive Oil: ¼ Cup
3. Onions Finely chopped: 1 cup
4. Garlic: 1 Tablespoon minced
5. Fresh Ginger ½" peeled and chopped fine: ½ Tablespoon

6. Cumin powder: 1 teaspoon

7. Coriander powder: 1 teaspoon

8. Fenugreek powder: ¼ teaspoon

9. Carom powder: ½ teaspoon

10. Whole Fenugreek seeds: ¼ teaspoon

11. Chopped Tomatoes: ½ Cup

12. Cayenne pepper: ½ teaspoon

13. Black ground pepper: ½ teaspoon
14. Salt: ½ teaspoon

15. Lime juice: 1 teaspoon

16. Cinnamon powder: ½ teaspoon

Garnish

Chopped cilantro: 2 Tablespoons

Method

Prep cooking Spaghetti

In a Large pot, add water. Bring it to a boil. Add salt. Add linguine. Stir. Cook at rolling boil for 9 minutes or the time given on the package. Drain in a colander. Save ½ cup of water. We will call it 'starch water'

Chickpea sauce

1. In a separate pan heat cooking oil. Now we will start the Masala sauté process.

2. Add onions till water is gone and onions are actually turning brown.

3. Add Garlic and ginger. Cook two minutes.

4. Add spices 6 through 10. Cook about one minute.

5. Add remaining ingredients except chickpeas. Cook about one minute.

6. Drain one can of chick peas. Use food processor to grind chickpeas. Stir in ground chickpeas.

7. Drain second can of chickpeas. Stir in whole chickpeas.

8. Add starch water. Cook for ten minutes at medium heat

Finish

Add precooked spaghetti. Add chopped cilantro. Toss around to coat spaghetti. Cook for 2 minutes to let the flavors blend in.