Tahini-infused chickpea curry served with light, airy bhature.
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Boil the soaked chickpeas in salted water until very tender, about 45-60 minutes; drain and reserve 1 cup of the cooking liquid.
In a large bowl, mix the flour, baking powder, yogurt, and a pinch of salt, adding warm water gradually to form a soft, elastic bhature dough.
Let the dough rest covered for at least 2 hours to ensure the bread becomes light and airy when fried.
In a blender or food processor, combine half of the cooked chickpeas with tahini, garlic, lemon juice, cumin, and a splash of the reserved chickpea water.
Blend until completely smooth, then fold this creamy tahini base back into the remaining whole chickpeas in a saucepan over low heat.
Thin the curry with more chickpea water if needed until it reaches a thick, stew-like consistency, then season with salt and paprika.
Divide the dough into small balls, roll them into flat discs, and deep-fry in hot oil until they puff up and turn golden brown.
Serve the creamy chole in a shallow bowl drizzled with olive oil and parsley, accompanied by the hot, puffed bhature.
