Whole30 Chole Ki Sabji

Dive into a wholesome and flavorful twist on traditional Indian cuisine with this Whole30 Chole Ki Sabji recipe! Packed with tender chickpeas simmered in a robust blend of fragrant spices like cumin, coriander, and garam masala, this dish creates a vibrant, satisfying curry that's both healthy and indulgent. Made with creamy pureed tomatoes, coconut oil, and a zesty hint of fresh lemon juice, this recipe is entirely Whole30-compliant and free from dairy, grains, and added sugars. Ready in just 40 minutes, it’s the perfect plant-based meal to pair with cauliflower rice or enjoy on its own. Garnished with fragrant cilantro, this easy one-pan meal will bring warmth and bold flavors to your table while keeping you on track with your clean eating goals.

Nutriscore Rating: 81/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 cans (15 oz each) canned chickpeas (no salt added)
• 2 tablespoons coconut oil
• 1 large onion, finely chopped
• 1 inch piece ginger, minced
• 4 cloves garlic, minced
• 2 medium tomato, pureed
• 1 teaspoon ground cumin
• 1 teaspoon coriander powder
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon red chili powder
• 1 teaspoon garam masala
• 1 teaspoon sea salt
• 1 cup water
• 2 tablespoons fresh cilantro, chopped
• 0.5 lemon, juiced

Directions

Step 1

Drain and rinse the canned chickpeas thoroughly with water and set aside.

Step 2

In a large, deep pan, heat the coconut oil over medium heat.

Step 3

Add the chopped onion to the pan and sauté until it turns translucent, about 5 minutes, stirring frequently.

Step 4

Add the minced ginger and garlic to the onions and cook for an additional 2 minutes, until fragrant.

Step 5

Lower the heat slightly and add the pureed tomato to the pan. Cook until the mixture thickens slightly and oil begins to separate at the edges, about 5 minutes.

Step 6

Stir in the ground cumin, coriander powder, turmeric powder, red chili powder, and garam masala. Cook for 1 minute, ensuring the spices do not burn.

Step 7

Add the drained chickpeas to the pan, mixing well to coat them with the spice mixture.

Step 8

Pour in the water and season with sea salt. Stir to combine.

Step 9

Bring the mixture to a simmer, then cover the pan and cook for 15 minutes, stirring occasionally.

Step 10

Remove the lid and simmer for an additional 5 minutes to allow the curry to thicken, if necessary.

Step 11

Finally, turn off the heat and stir in the fresh cilantro and lemon juice.

Step 12

Serve hot, ensuring each serving is garnished with additional cilantro if desired.

Nutrition Facts

Serving size	(1425.1g)

Amount per serving	% Daily Value*
Calories	1801.8

Total Fat 51.9g	0%
Saturated Fat 25.8g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 2425.7mg	0%
Total Carbohydrate 267.8g	0%
Dietary Fiber 71.6g	0%
Total Sugars 52.7g
Protein 81.4g	0%

Vitamin D 0IU	0%
Calcium 567.9mg	0%
Iron 31.1mg	0%
Potassium 3373.2mg	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: 25.1%

Protein: 17.5%

Carbs: 57.5%