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Chhole (Chickpea Curry)

Prep Time

Cook Time

Total Time

20m

This Chhole recipe features a flavorful chickpea curry with a kick of serrano pepper, ginger, and garlic. The spices of coriander, cumin, and turmeric, along with diced tomatoes, create a rich and aromatic dish. Serve with rice or naan for a satisfying and delicious meal. Garnish with fresh cilantro for added flavor.

Ingredients

Servings: 6

Scale:

Scale

0.25

0.5

1 medium serrano pepper, cut into thirds

4 large cloves garlic

1 2-inch piece fresh ginger, peeled and coarsely chopped

1 medium yellow onion, chopped (1-inch)

6 tablespoons canola oil or grapeseed oil

2 teaspoons ground coriander

2 teaspoons ground cumin

1/2 teaspoon ground turmeric

2.25 cups no-salt-added canned diced tomatoes with their juice (from a 28-ounce can)

3/4 teaspoon kosher salt

2 15-ounce cans chickpeas, rinsed

2 teaspoons garam masala

Fresh cilantro for garnish

Pulse serrano, garlic and ginger in a food processor until minced. Scrape down the sides and pulse again. Add onion; pulse until finely chopped, but not watery.

Heat oil in a large saucepan over medium-high heat. Add the onion mixture and cook, stirring occasionally, until softened, 3 to 5 minutes. Add coriander, cumin and turmeric and cook, stirring, for 2 minutes.

Pulse tomatoes in the food processor until finely chopped. Add to the pan along with salt. Reduce heat to maintain a simmer and cook, stirring occasionally, for 4 minutes. Add chickpeas and garam masala, reduce heat to a gentle simmer, cover and cook, stirring occasionally, for 5 minutes more. Serve topped with cilantro, if desired.

Chhole (Chickpea Curry)

Ingredients

Steps

Nutrition Facts

Chhole (Chickpea Curry)

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts