Heart-Healthy Chhole (Chickpea Curry)

Experience a nourishing twist on a classic comfort dish with this Heart-Healthy Chhole (Chickpea Curry). Packed with protein-rich chickpeas and simmered in a fragrant blend of spices like cumin, garam masala, and amchur powder, this curry is a flavorful powerhouse that supports a healthier lifestyle. Olive oil replaces traditional ghee for a heart-smart touch, while fresh cilantro adds a burst of brightness to every bite. Whether you pair it with whole grain flatbreads or fluffy brown rice, this nutrient-rich recipe is a delicious, guilt-free way to enjoy authentic Indian flavors. Perfect for weeknight dinners or meal prep, this one-pot vegan curry is as wholesome as it is satisfying.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

Ingredients

• 1 cup dried chickpeas
• 3 cups water
• 1 piece bay leaf
• 2 pieces green cardamom pods
• 6 pieces black peppercorns
• 1 medium, finely chopped onion
• 2 medium, pureed tomatoes
• 2 pieces, slit green chilies
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon red chili powder
• 0.5 teaspoon garam masala
• 0.5 teaspoon amchur (dried mango) powder
• 1 tablespoon olive oil
• 0.5 teaspoon salt
• 2 tablespoons, chopped fresh cilantro

Directions

Step 1

Rinse the dried chickpeas and soak them overnight in enough water to cover them by a few inches.

Step 2

Drain the soaked chickpeas and cook them in a pressure cooker with 3 cups of water, bay leaf, cardamom pods, and black peppercorns for 15-20 minutes or until soft. If using a pot, cook for 1 hour until tender.

Step 3

In a large pan, heat the olive oil over medium heat. Add cumin seeds and allow them to sizzle for a few seconds.

Step 4

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

Step 5

Add ginger-garlic paste and green chilies, stir for a minute until the raw aroma dissipates.

Step 6

Add the tomato puree, ground coriander, ground cumin, turmeric powder, and red chili powder. Cook the mixture until the oil starts to separate from the sides.

Step 7

Add the cooked chickpeas along with the cooking liquid to the pan. Mix well and bring it to a simmer.

Step 8

Add salt, garam masala, and amchur powder to the mix. Stir and allow the curry to thicken slightly, simmering for about 15 minutes.

Step 9

Taste and adjust seasoning as necessary.

Step 10

Garnish with freshly chopped cilantro before serving. Enjoy with rice or whole grain flatbreads.

Nutrition Facts

Serving size	(1401.8g)

Amount per serving	% Daily Value*
Calories	1058.3

Total Fat 29.5g	0%
Saturated Fat 3.8g	0%
Polyunsaturated Fat 1.5g
Cholesterol 0mg	0%
Sodium 1295.4mg	0%
Total Carbohydrate 164.2g	0%
Dietary Fiber 44.1g	0%
Total Sugars 38.6g
Protein 45.3g	0%

Vitamin D 0IU	0%
Calcium 421.4mg	0%
Iron 20.3mg	0%
Potassium 3004.5mg	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: 24.1%

Protein: 16.4%

Carbs: 59.5%