Low Fat Chhole (Chickpea Curry)

Savor the rich and aromatic flavors of **Low Fat Chhole (Chickpea Curry)**, a wholesome and heart-healthy twist on the classic North Indian dish. This recipe features tender, protein-packed chickpeas simmered in a fragrant blend of fresh tomatoes, garlic, ginger, and warming spices, all with minimal olive oil to keep it light. A unique step of using a **black tea bag** adds depth and a beautiful dark hue to the dish, making it visually and tastefully appealing. Perfectly balanced with earthy cumin, tangy coriander, and a hint of garam masala, this curry is low in fat yet bursting with robust flavors. Serve it with fluffy rice or warm flatbread for a satisfying and nutritious meal that’s easy to make and ideal for meal preps or weeknight dinners. Whether you’re following a healthy eating plan or simply craving a vibrant vegetarian curry, this recipe is sure to hit the spot!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 250 grams Dried chickpeas
• 1000 ml Water
• 1 leaf Bay leaf
• 1 bag Black tea bag
• 1 medium, finely chopped Onion
• 2 medium, pureed Tomato
• 3 cloves, minced Garlic
• 1 inch piece, grated Ginger
• 1 small, chopped Green chili
• 1 tablespoon Coriander powder
• 1 teaspoon Cumin powder
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 0.5 teaspoon Garam masala
• 1 teaspoon Salt
• 1 tablespoon Olive oil
• 2 tablespoons, chopped Cilantro

Directions

Step 1

1. Soak the dried chickpeas in water overnight or for at least 8 hours. Drain them before cooking.

Step 2

2. In a large pot, add the soaked chickpeas and 1 liter of fresh water. Add the bay leaf and black tea bag to the pot, which helps give a darker color to the chickpeas.

Step 3

3. Bring to a boil, then lower the heat and simmer until the chickpeas are tender, about 45 minutes to 1 hour. Remove and discard the bay leaf and tea bag. Drain and set aside.

Step 4

4. In another large pan, heat the olive oil over medium heat. Add the chopped onions and sauté until they become soft and translucent.

Step 5

5. Add the minced garlic, grated ginger, and green chili to the onions. Sauté for another 2 minutes, stirring constantly.

Step 6

6. Stir in the pureed tomatoes, coriander powder, cumin powder, turmeric powder, and red chili powder. Cook the mixture for 8-10 minutes, until the oil starts to separate and the tomato mixture thickens.

Step 7

7. Add the cooked chickpeas, salt, and 1 cup of water to the tomato mixture. Stir well to combine.

Step 8

8. Simmer on low heat for 15-20 minutes, allowing the chickpeas to absorb the flavors of the spices.

Step 9

9. Stir in the garam masala and cook for another 2 minutes. Adjust the seasoning if necessary.

Step 10

10. Garnish with fresh cilantro before serving. Serve hot with rice or flatbread.

Nutrition Facts

Serving size	(1733.0g)

Amount per serving	% Daily Value*
Calories	1266.5

Total Fat 31.8g	0%
Saturated Fat 3.9g	0%
Polyunsaturated Fat 1.5g
Cholesterol 0mg	0%
Sodium 4826.1mg	0%
Total Carbohydrate 202.4g	0%
Dietary Fiber 51.5g	0%
Total Sugars 55.8g
Protein 54.7g	0%

Vitamin D 0IU	0%
Calcium 483.4mg	0%
Iron 22.4mg	0%
Potassium 3203.7mg	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: 21.8%

Protein: 16.6%

Carbs: 61.6%