The chickpeas can be ladled over rice, as my mother used to do, or roll the delicious curry into a soft tortilla and enjoy.
My mother soaked whole garbanzo beans in water overnight to soften them, but I take the easy route: using cans of chickpeas from the grocer’s shelf!
Use water or chicken broth in place of coconut milk for a lighter curry. Coconut milk will provide the richest flavor. I prefer chicken broth because I like chicken—and you could also add cooked chicken to the recipe!
Feel free to improvise: you can add another vegetable to the dish. Maybe you’re partial to red pepper or potatoes. Cube your favorite veggie and put it in before you add the chole. Perhaps you love peas. Go for it!