I Can't Wait for Chole

Get ready to indulge in bold, aromatic flavors with "I Can't Wait for Chole"—a quick, hearty Indian comfort dish that's perfect for busy weeknights or satisfying meal preps. This vibrant, plant-based recipe features tender canned chickpeas simmered in a rich, spiced tomato-onion gravy, infused with the warming notes of cumin, coriander, and garam masala. The recipe comes together in just 30 minutes, using simple pantry staples like ginger-garlic paste, turmeric, and the tangy touch of amchur or lemon juice for a zesty finish. Whether served with fluffy basmati rice, warm naan, or freshly made roti, this versatile chole recipe delivers restaurant-quality flavor in the comfort of your kitchen. Easy to prepare, naturally vegan, and packed with protein, it’s the ultimate crowd-pleaser for anyone craving authentic Indian flavors without the wait!

Nutriscore Rating: 71/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 2 cups (drained and rinsed) canned chickpeas (garbanzo beans)
• 1 medium (finely chopped) onion
• 2 medium (pureed or finely chopped) tomato
• 1 tablespoon ginger-garlic paste
• 2 tablespoons vegetable oil
• 1.5 teaspoons cumin seeds
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 0.5 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 0.5 teaspoon amchur (dry mango powder) or lemon juice
• 1.5 cups water
• 2 tablespoons (chopped) fresh cilantro (optional, for garnish)
• 1 teaspoon (or to taste) salt

Directions

Step 1

Heat the vegetable oil in a large pan or skillet over medium heat.

Step 2

Add the cumin seeds and sauté for 30 seconds until they begin to crackle and become aromatic.

Step 3

Add the finely chopped onion and cook for 4-5 minutes, stirring frequently, until soft and golden brown.

Step 4

Add the ginger-garlic paste and sauté for 1-2 minutes until the raw smell disappears.

Step 5

Stir in the pureed or chopped tomatoes and cook for 4-5 minutes until the mixture thickens and the oil begins to separate at the edges.

Step 6

Add the ground coriander, ground cumin, turmeric powder, red chili powder, and salt. Mix well and let the spices cook for 1 minute to release their flavors.

Step 7

Add the drained and rinsed chickpeas to the pan, stirring to coat them with the spice mixture.

Step 8

Pour in the water, bring the mixture to a boil, then reduce the heat to low and let it simmer for 10 minutes. Stir occasionally to prevent sticking.

Step 9

Sprinkle garam masala and amchur (or lemon juice) over the chole, stir well, and cook for an additional 1-2 minutes.

Step 10

Taste and adjust seasonings if necessary.

Step 11

Garnish with fresh cilantro, if desired, and serve hot with rice, naan, or roti.

Nutrition Facts

Serving size	(1303.8g)

Amount per serving	% Daily Value*
Calories	890.1

Total Fat 37.0g	0%
Saturated Fat 5.2g	0%
Polyunsaturated Fat 17.0g
Cholesterol 0mg	0%
Sodium 5551.4mg	0%
Total Carbohydrate 121.7g	0%
Dietary Fiber 27.0g	0%
Total Sugars 40.6g
Protein 27.5g	0%

Vitamin D 0IU	0%
Calcium 324.6mg	0%
Iron 14.1mg	0%
Potassium 1461.0mg	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: 35.8%

Protein: 11.8%

Carbs: 52.4%