Charishma's Amazing Chole Delight

Get ready to elevate your dinner table with "Charishma's Amazing Chole Delight," a vibrant and aromatic North Indian chickpea curry perfect for vegetarians and spice lovers alike. Made with tender, freshly cooked chickpeas simmered in a rich blend of chole masala, tomatoes, and fragrant spices like cumin, coriander, and garam masala, this dish is bursting with bold flavors. A hint of dried pomegranate seeds lends optional tangy undertones, while a garnish of fresh cilantro and a splash of lemon juice add an irresistible finishing touch. Whether paired with fluffy basmati rice, warm naan, or soft roti, this hearty, protein-packed recipe can be on your table in just under an hour, making it an ideal choice for both weeknight dinners and special occasions. Elevate your homemade Indian spread with this soul-soothing, flavor-packed delicacy!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup Dried chickpeas
• 4 cups Water
• 2 tablespoons Cooking oil
• 1 large Onion, finely chopped
• 2 medium Tomato, pureed
• 4 cloves Garlic, minced
• 1 inch Ginger, grated
• 1 Green chili, finely chopped
• 2 teaspoons Chole masala powder
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Salt
• 1 teaspoon Dried pomegranate seeds (optional)
• 0.5 teaspoon Garam masala
• 2 tablespoons Fresh cilantro, chopped
• 1 tablespoon Lemon juice

Directions

Step 1

Rinse and soak the dried chickpeas in water overnight or for at least 8 hours. Drain and rinse them before cooking.

Step 2

Add the soaked chickpeas and 4 cups of water to a pressure cooker. Cook on medium-high heat for 6-7 whistles or until the chickpeas are soft. If using a regular pot, cook until soft (approximately 1 to 1.5 hours). Drain and set aside, reserving some of the cooking water.

Step 3

Heat oil in a large pan over medium heat. Add the chopped onion and sauté until golden brown.

Step 4

Stir in the minced garlic and grated ginger. Sauté for a minute until fragrant.

Step 5

Add the pureed tomatoes and cook until the mixture thickens and oil separates from the sides.

Step 6

Mix in the chole masala powder, ground cumin, ground coriander, turmeric powder, red chili powder, and salt. Cook for 1-2 minutes to toast the spices.

Step 7

Add the cooked chickpeas and mix well. Pour in reserved cooking water to achieve the desired consistency. Simmer for 10-15 minutes, stirring occasionally.

Step 8

If desired, grind the dried pomegranate seeds into a powder and stir it into the curry for a tangy kick.

Step 9

Sprinkle garam masala over the curry and mix.

Step 10

Garnish with fresh cilantro and a squeeze of lemon juice before serving.

Step 11

Serve hot with basmati rice, naan, or roti.

Nutrition Facts

Serving size	(1503.1g)

Amount per serving	% Daily Value*
Calories	1153.2

Total Fat 42.4g	0%
Saturated Fat 5.4g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 2577.5mg	0%
Total Carbohydrate 160.7g	0%
Dietary Fiber 42.1g	0%
Total Sugars 35.8g
Protein 44.3g	0%

Vitamin D 0IU	0%
Calcium 405.6mg	0%
Iron 18.7mg	0%
Potassium 2696.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.8%

Protein: 14.7%

Carbs: 53.5%