Soy-Free Chola (Chole Masala)

Experience the warm, robust flavors of Soy-Free Chola (Chole Masala), a hearty and spice-rich Indian classic made without any soy products. This vegan and gluten-free dish features tender, protein-packed chickpeas simmered in an aromatic tomato-based gravy infused with cumin, turmeric, and garam masala. A unique twist involves cooking the chickpeas with a black tea bag and bay leaves, lending earthy undertones to the dish. Perfectly balanced with a garnish of fresh coriander and a squeeze of lemon, this wholesome recipe is ideal for serving alongside steaming rice or fluffy naan. Whether you're looking for a satisfying plant-based main course or a flavorful addition to your dinner spread, this easy-to-follow recipe is sure to impress while keeping dietary restrictions in mind.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

Ingredients

• 250 grams dried chickpeas
• 4 cups water
• 1 large black tea bag
• 2 pieces bay leaves
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1 large onion, finely chopped
• 1 tablespoon ginger, grated
• 2 cloves garlic, minced
• 400 grams tomatoes, pureed
• 2 teaspoons coriander powder
• 0.5 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1.5 teaspoons salt
• 2 tablespoons fresh coriander leaves, chopped
• 1 medium lemon, sliced

Directions

Step 1

Rinse the dried chickpeas under running water and soak them in water overnight or for at least 8 hours. Drain and rinse thoroughly before cooking.

Step 2

In a large pot, add soaked chickpeas, 4 cups of water, the black tea bag, and bay leaves. Bring to a boil over medium-high heat, then reduce to a simmer and cover. Cook until the chickpeas are soft, about 45 minutes to 1 hour. Remove the tea bag and bay leaves; drain and set aside.

Step 3

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

Step 4

Add the finely chopped onion and sauté until golden brown.

Step 5

Stir in the grated ginger and minced garlic, cooking for another 1-2 minutes until the raw smell is gone.

Step 6

Add the tomato puree to the pan. Cook for about 10 minutes, stirring occasionally, until the oil begins to separate from the tomato mixture.

Step 7

Lower the heat and add coriander powder, turmeric powder, and red chili powder, mixing well to combine with the tomatoes.

Step 8

Add the cooked chickpeas to the pan, followed by salt and ½ cup of water. Stir well, cover, and allow to simmer for 10 minutes, allowing the flavors to meld.

Step 9

Stir in the garam masala and continue to cook for an additional 2-3 minutes.

Step 10

Garnish with fresh chopped coriander leaves and serve with lemon slices on the side. Serve hot with rice or naan.

Nutrition Facts

Serving size	(1886.6g)

Amount per serving	% Daily Value*
Calories	1447.2

Total Fat 46.5g	0%
Saturated Fat 3.6g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 3748.6mg	0%
Total Carbohydrate 218.2g	0%
Dietary Fiber 54.9g	0%
Total Sugars 55.0g
Protein 59.4g	0%

Vitamin D 0IU	0%
Calcium 541.8mg	0%
Iron 27.6mg	0%
Potassium 4511.5mg	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: 27.4%

Protein: 15.5%

Carbs: 57.1%