Chhole (Chickpea Curry)

Dive into the bold and comforting flavors of Chhole, a classic Chickpea Curry that’s a staple of North Indian cuisine. This hearty vegan dish features tender, protein-packed chickpeas simmered in a rich, aromatic tomato and onion-based gravy, enhanced with a blend of warm spices like garam masala, cumin, and coriander. Perfectly balanced with the heat of green chilies and the freshness of chopped coriander leaves, this curry is a crowd-pleaser that tastes even better when paired with steamed basmati rice, fluffy naan, or soft roti. Quick to prepare with simple pantry staples but incredibly flavorful, this Chhole recipe is ideal for family dinners, meal preps, and festive occasions alike. Try this wholesome, gluten-free curry to bring an authentic taste of Indian cuisine to your table!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

Ingredients

• 250 grams chickpeas (dried)
• 2 medium onion
• 3 medium tomato
• 1 inch ginger
• 4 garlic cloves
• 2 green chili
• 2 teaspoons coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon red chili powder
• 0.5 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 bay leaf
• 1 teaspoon salt
• 3 tablespoons oil
• 2 tablespoons coriander leaves
• 750 milliliters water

Directions

Step 1

Rinse the dried chickpeas thoroughly and soak them in water overnight or for at least 8 hours.

Step 2

After soaking, drain the chickpeas and add them to a pressure cooker with 500 milliliters of fresh water and a pinch of salt. Cook for 15-20 minutes or until the chickpeas are tender. Release the pressure and set aside.

Step 3

Finely chop the onions, tomatoes, ginger, garlic, and green chilies. Set aside.

Step 4

Heat oil in a large pan over medium heat. Add bay leaf and sauté for a few seconds until aromatic.

Step 5

Add chopped onions to the pan and sauté until golden brown.

Step 6

Add ginger, garlic, and green chilies to the pan and cook for another minute until the raw smell disappears.

Step 7

Stir in the chopped tomatoes and cook until they become soft and the oil starts to separate from the mixture.

Step 8

Add coriander powder, cumin powder, red chili powder, turmeric powder, and salt. Mix well and cook for another 2 minutes.

Step 9

Add the cooked chickpeas along with the water used for cooking. Stir well to combine. If needed, add additional water to reach the desired consistency.

Step 10

Let the mixture simmer on low heat for 15-20 minutes, allowing the flavors to meld.

Step 11

Stir in garam masala and let it cook for another 5 minutes.

Step 12

Garnish with chopped coriander leaves before serving.

Step 13

Serve hot with rice, naan, or roti.

Nutrition Facts

Serving size	(1802.5g)

Amount per serving	% Daily Value*
Calories	1643.5

Total Fat 60.5g	0%
Saturated Fat 4.6g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 6001.3mg	0%
Total Carbohydrate 232.6g	0%
Dietary Fiber 55.7g	0%
Total Sugars 74.0g
Protein 58.7g	0%

Vitamin D 0IU	0%
Calcium 525.0mg	0%
Iron 23.9mg	0%
Potassium 3773.9mg	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: 13.7%

Carbs: 54.4%