For a hearty scramble made with spinach, eggs, and mushrooms, try this recipe for Joe’s special. Take pleasure in this Seattle classic for breakfast, lunch, or dinner.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
Ingredients
- 2 cups water
- 1 tea bag
- 1 bay leaf
- 2 (15.5 ounce) cans garbanzo beans, drained
- 2 tablespoons vegetable oil, divided
- 1 onion, sliced
- 3 tomatoes, chopped
- ¼ cup fresh cilantro leaves
- 1 teaspoon ground coriander
- 1 teaspoon cumin seeds
- 1 teaspoon grated fresh ginger root
- 1 teaspoon grated garlic
- 1 teaspoon ground turmeric (Optional)
- 1 onion, finely chopped
- ground cayenne pepper, to taste
- 1 pinch garam masala (Optional)
Instructions
- Place 2 cups water, tea bag, and bay leaf into a pot and bring water to a boil. Reserving about 1/2 cup garbanzo beans, stir beans into boiling water. When beans are heated through, discard tea bag and bay leaf. Remove from heat. Drain beans, reserving water, and set aside.
- Heat 2 teaspoons oil in a skillet over medium heat and sauté sliced onion until tender. Remove from heat, cool, and mix in reserved garbanzo beans, 1 tomato, and 1/2 the cilantro leaves. Set aside.
- Heat remaining oil in a skillet over medium heat. Blend in coriander, cumin seeds, ginger, and garlic. Cook and stir for 15 to 20 seconds, until lightly browned. Mix in turmeric. Stir chopped onion into the skillet and cook until tender. Mix in remaining tomatoes. Season with salt, cayenne pepper, and garam masala. Bring tomato liquid to a boil and cook about 5 minutes. Stir in boiled garbanzo beans, sliced onion mixture, and enough of the reserved water to attain a thick, gravy-like consistency. Continue to cook and stir 5 minutes. Garnish with remaining cilantro leaves to serve.
- If you are using dried garbanzo beans, soak them overnight (about 8 hours) and cook them in boiling water (enough to cover the beans) along with the bay leaf and tea bag until the beans are soft enough to mash with two fingers but still hold their shape. Remove the tea bag and bay leaf once the beans are cooked.
Reviews
Family hit!! Will make it again!
Very fragrant and tasty. This is an excellent recipe. The dish came out almost as good as they. Are it at my favorite local Indian restaurant.
I cut the amounts in half, as I wanted to make this quite spicy, and hubs – he’s not a fan of spice. I heated my spices , sautéed them with onions and a bit of garlic, and then put all ingredients into my slow cooker to let it really all meld. It smelled sooooo good while cooking.
I didn’t have curry seeds so used my curry powder (Jafna brand) and the flavor was great! I didn’t like having to use three pans to make this and am thinking there should be an easier way but am happy with the flavor. Served with naan bread. Very good!
I’d skip the cooking the beans in tea with the bay leaf and throw the bay leaf in with the spice mixture next time. Otherwise GREAT recipe!
Just tried it, and saved it to my recipe box. I added more spices/and the amchor powder for that tart flavor, and also added curry to it. I made mine a little bit spicier.
This was great! I used the dried chickpeas cooked with the tea bag in the pressure cooker and it was amazing!
Delicious!
Easy to make! Very tasty! I used a spiced tea for this. I omitted the cilantro because I had none on hand, but can imagine the flavor would have made it better! Served over cooked millet, this was great!
There are some tremendously good flavours in the second onion mixture, but the first, unspiced mixture and the chickpeas unfortunately dilute that flavour unacceptably when it’s all mixed together. Next time I’ll season the chickpeas as i boil them (I used dried), and I’ll double the seasonings overall, plus add some more tomatoes. This recipe does need salt (added 1 tsp)! Cinnamon and cloves help too. Worth trying again with tweaks.
I am not sure what I did wrong. The smell is fantastic but the flavour is rather bland. I followed very closely to the recipe. I would like to try this again but this time with higher amounts of the spices. That might help to give it more flavour.
Very good! My wife & I both really enjoyed this. Because we were having rice with it, I only used half of the chickpeas to lower the carbs, but I would definitely make this again.
This was a great starting point for a delicious pot of cholay. All I did was add another round of spices, along with some amchar (mango powder) and some channa masala powder. I also take out about a third of the final product, mash it up a little, and add it back in. Thanks for the recipe!
I am a little confused as to the reviews that said this dish was flavorless. I followed the recipe exactly as it is written and was delivered a wonderful chickpea dish that I would definitely make again.
Let me start off with this: every recipe I approach, I always add the seasonings (salt & pepper, powders, etc.) to my own taste so I generally don’t ever cook something that comes out bland. I believe you have leeway with this part of any recipe. I have made this recipe a number of times and have altered it to a technique I am comfortable with. It comes out out really flavourful and delicious. I was actually surprised at how good it came out. It really had authentic flavour and a bit of heat. One of the things I changed is that I cook all the Chickpeas at one time instead of separating them. I didn’t understand the need to do it this way and the chickpeas that didn’t cook as long were “crunchier” than the others and I do not like crunchy chickpeas. I also only use one can of chickpeas but I do add diced potatoes because I wanted some diversity in the dish. Only having chickpeas is a bit monotonous to me. Sometimes I might throw in a bit of chopped Kale at the end to add some colour and another texture. I serve it on top of Jasmine Rice which is my favourite rice. Our family loves this dish.
These do take a little effort but worth it. I made this for an “middle eastern” dinner we had one evening. Tandori chicken, naan, and basti rice (all on the site) It was well worth the planning and just as good as the local restaurant we go to. Will make again.
Compared to other Indian recipes I’ve made, this one didn’t seem like it had a lot of flavor.
We were very disappointed with this one. I really shouldn’t give this any stars since we couldn’t even finish our plates and had to throw out the leftovers. Couldn’t find a way to salvage it.
I really liked this recipe and I also liked the suggestions for change. I used the can of tomato paste added toward the end, as suggested by one person and about a half a cup of plain yogurt, suggested by another, and I only used one can of garbanzo beans It really bulked up what looked at first to be a small meal. One thing I would say: if you do choose to bulk it up this way, I would add the two cans of garbanzos as one can is not enough for the bulked up version. Thank you for a tasty recipe and all the helpful suggestions!
Bland and prep intensive.
awsome flavour. i had to add more garam masala but it ended up tasting just like at a restaurant. definitely will do this again…and so easy to make!