Chole (Chickpea Curry)

Bursting with bold Indian flavors, Chole (Chickpea Curry) is a hearty, protein-packed dish that’s a favorite among spice lovers. This comforting curry features tender chickpeas simmered in a rich, aromatic sauce made from pureed tomatoes, sautéed onions, and a medley of warm spices like chole masala, turmeric, and cumin. A hint of fresh ginger, garlic, and green chilies enhances its zesty depth, while a splash of lemon juice and a sprinkle of fresh coriander add refreshing brightness. Perfect for a vegetarian main course, this gluten-free recipe pairs beautifully with fluffy basmati rice, pillowy naan, or the crispy indulgence of bhature. With easy preparation and pantry-staple ingredients, this classic Indian dish is ideal for weeknight dinners or special gatherings.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

Ingredients

• 250 grams Dried chickpeas
• 1 medium, finely chopped Onion
• 2 medium, pureed Tomatoes
• 2 finely chopped Green chili
• 1 inch, grated Ginger
• 4 cloves, minced Garlic
• 2 tablespoons Cooking oil
• 1 teaspoon Cumin seeds
• 2 tablespoons Chole masala
• 1 tablespoon Coriander powder
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1 teaspoon, or to taste Salt
• 4 cups Water
• 2 tablespoons, chopped Fresh coriander
• 1 tablespoon Lemon juice

Directions

Step 1

Rinse and soak the chickpeas in enough water overnight or for at least 8 hours.

Step 2

Drain and rinse the soaked chickpeas. Cook them in 4 cups of water with a pinch of salt in a pressure cooker for about 20 minutes or until they are soft and cooked through. If using canned chickpeas, simply drain and rinse them.

Step 3

Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle for a few seconds until aromatic.

Step 4

Add chopped onions and sauté until they turn golden brown.

Step 5

Stir in the minced garlic, grated ginger, and chopped green chilies. Sauté for another 1-2 minutes until the raw smell disappears.

Step 6

Add the pureed tomatoes to the pan and cook for 5-7 minutes, stirring occasionally, until the oil separates from the tomato mixture.

Step 7

Lower the heat and add chole masala, coriander powder, turmeric powder, red chili powder, and salt to the tomato mixture. Stir well and let the spices cook for about 2 minutes.

Step 8

Add the cooked chickpeas along with the water they were cooked in. Stir everything together, ensuring the chickpeas are well coated with the spice mix.

Step 9

Bring the mixture to a boil, then reduce the heat, and let it simmer uncovered for about 20 minutes or until the curry thickens to your desired consistency.

Step 10

Stir in chopped coriander leaves and lemon juice. Adjust the salt and seasonings to taste.

Step 11

Serve hot, garnished with additional coriander leaves if desired. Enjoy with rice, naan, or bhature.

Nutrition Facts

Serving size	(1736.6g)

Amount per serving	% Daily Value*
Calories	1398.6

Total Fat 48.5g	0%
Saturated Fat 6.0g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 2603.8mg	0%
Total Carbohydrate 198.6g	0%
Dietary Fiber 53.7g	0%
Total Sugars 43.6g
Protein 56.3g	0%

Vitamin D 0IU	0%
Calcium 496.3mg	0%
Iron 22.5mg	0%
Potassium 3422.7mg	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: 30.0%

Protein: 15.5%

Carbs: 54.6%