High Protein Chhole (Chickpea Curry)

Elevate your weeknight dinner with this wholesome and flavorful High Protein Chhole (Chickpea Curry), a plant-based marvel packed with nutrients and bold Indian spices. Made with tender, protein-rich dried chickpeas simmered in a fragrant blend of garam masala, cumin, coriander, and turmeric, this dish is a harmonious fusion of robust flavors and textures. The addition of fresh ginger, garlic, and perfectly sautéed onions creates a rich, aromatic base, while juicy pureed tomatoes and a touch of heat from green chilies take this curry to the next level. Ready in under an hour, this recipe is perfect for meal prep, offering a satisfying, vegan-friendly feast when paired with steamed basmati rice or warm naan. Whether you're craving something comforting or high in protein, this chickpea curry delivers both without compromise!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup Dried chickpeas
• 1 large, chopped Onion
• 2 medium, pureed Tomatoes
• 4 minced Garlic cloves
• 1 inch, minced Ginger
• 2 teaspoons Garam masala
• 1 tablespoon Coriander powder
• 1 teaspoon Cumin powder
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1 teaspoon Salt
• 2 tablespoons Vegetable oil
• 3 cups Water
• 0.5 cup, chopped Fresh coriander leaves
• 2 slit Green chilies
• 1 Bay leaf
• 2 Cardamom pods
• 1 inch Cinnamon stick

Directions

Step 1

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

Step 2

Heat the vegetable oil in a large pot over medium heat. Add the bay leaf, cardamom pods, and cinnamon stick, sauté for 1 minute until fragrant.

Step 3

Add the chopped onions and cook until golden brown.

Step 4

Add the minced garlic and ginger, sauté for another 2 minutes.

Step 5

Mix in the tomato puree, garam masala, coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Cook for 5-7 minutes until the oil separates from the masala.

Step 6

Add the soaked chickpeas and water. Stir well and bring to a boil.

Step 7

Once boiling, reduce the heat to a simmer, cover, and cook for about 30 minutes or until the chickpeas are tender.

Step 8

Taste and adjust seasoning if necessary.

Step 9

Add the slit green chilies and cook for another 5 minutes.

Step 10

Garnish with fresh coriander leaves and serve hot with rice or bread.

Nutrition Facts

Serving size	(1602.3g)

Amount per serving	% Daily Value*
Calories	1229.4

Total Fat 43.1g	0%
Saturated Fat 5.4g	0%
Polyunsaturated Fat 17.0g
Cholesterol 0mg	0%
Sodium 2530.1mg	0%
Total Carbohydrate 178.6g	0%
Dietary Fiber 52.0g	0%
Total Sugars 41.3g
Protein 49.6g	0%

Vitamin D 0IU	0%
Calcium 558.6mg	0%
Iron 24.1mg	0%
Potassium 3804.0mg	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: 29.8%

Protein: 15.3%

Carbs: 54.9%