Chickpea Curry (Chhole)

Chickpea Curry (Chhole)

23 Reviews
From: EatingWell Magazine, September/October 2016

Made with convenient canned beans, this quick and healthy Indian recipe is an authentic chickpea curry that you can make in minutes. If you want an additional vegetable, stir in some roasted cauliflower florets. Serve with brown basmati rice or warm naan.

Ingredients 6 servings

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  • 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
  • ½ teaspoon ground turmeric
  • 2¼ cups no-salt-added canned diced tomatoes with their juice (from a 28-ounce can)
  • ¾ teaspoon kosher salt
  • 2 15-ounce cans chickpeas, rinsed
  • 2 teaspoons garam masala
  • Fresh cilantro for garnish

Preparation

  • Active

  • Ready In

  1. 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.
  2. 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.
  3. 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.

Nutrition information

  • Serving size: about 1 cup
  • Per serving: 278 calories; 15 g fat(1 g sat); 6 g fiber; 30 g carbohydrates; 6 g protein; 75 mcg folate; 0 mg cholesterol; 3 g sugars; 0 g added sugars; 260 IU vitamin A; 18 mg vitamin C; 65 mg calcium; 2 mg iron; 354 mg sodium; 356 mg potassium
  • Nutrition Bonus: Vitamin C (30% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, 1 vegetable, ½ lean meat, 3 fat

Reviews 23

January 21, 2019
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By: Tiffany
This was really terrific! Like others recommended, I did add some curry powder and unfortunately had to use powdered ginger because I forgot to pick up a fresh ginger root. I also like my dishes extremely spicy, so I used far more Serrano than was called for, and still added hot sauce to my own serving at the end! All the same, it was really delicious and we will definitely make it again. I sent the recipe to our daughter in college because it was quick and easy but still had bold flavors without a lot of work. A winner!
January 18, 2019
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By: Tannis
This was a really nice dish. I did add a teaspoon of curry powder as one of the reviewers suggested and it added that bit of kick so I suggest this. I made everything else in this dish as stated and did not find it too salty at all. This is a great healthy little dish. The key here is to use top quality Indian spices. I do a lot of Indian cooking and the spices are paramount to producing a good dish.
December 28, 2018
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By: Beth Pedersen
Found this recipe via the 7 day vegan meal plan. It's on the menu for lunch today. I used 1 can tomatoes and 4 fresh tomatoes which I blended. I also added 2 carrots, 2 celery sticks and half a red bell pepper. I thought it was possibly over spiced when tasting it, so I added a little coconut milk powder to tone things down. It's pretty good! Thank you so much!
December 05, 2018
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By: Rich-Hanson,MA
I split the recipe in half with no salt added tomatoes and no salt Garam Marsala. This recipe did not need any salt and I also added one diced and cooked chicken breast. I have never written a review of any recipe and what I like the most is this is a great bones recipe. Just keep adding the vegetables you like. Made brown rice with ginger and the other half of the pepper and half tsp of the garam spice and some steamed cut up asparagus. Now the rice has flavor that will not kill the spices in the curry. Great new low cholesterol recipe.
October 03, 2018
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By: Disco dave
Alright so i tried this recipe multiple times. First time i tried it i didn't have the ground marsala so i used some local brand of curry u can find. Also i didn't have any of the low sodiuom diced tomatoes. And followed the recipe thereafter.... Omg it was soooo salty. So the second time i tried it i had it i had all the ingredients. I was so disappointed because it was still too salty. Since i don't eat meat or any type of white carbs. I give this a 3 only because if u try it alone you'll have my pproblems. But maybe over a bed of rice or some kind of pasta i hink you'll be ok.
September 06, 2018
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By: Eric Bernard Reiman
First time reviewer! I was feeling under the weather today, and as a vegetarian and lover of Indian food, I have always loved chickpeas and curries. So I searched today for something that was manageable that I could make without going to the store so I picked this! It was incredible. I made 2 changes though, because I like a little more kick. With the tomatoes and salt step, I added a teaspoon of curry powder. Also, I simmered a bit longer at the end because most recipes I have found have been around the 10 minute mark. It was superb. Thank you!
July 25, 2018
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By: mintintoli1
I really enjoyed this! There is a slightly bitter aftertaste, but I’m not sure of the source (maybe because I used 1 cup of diced tomatoes with jalapeño and cilantro). Regardless, it tastes impressive for how little effort was involved! Would definitely try again and also incorporate spinach as suggested by another reviewer.
July 09, 2018
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By: Cindy O
O mah gawd, this was so good! I thought the spices would be overpowering, but it was lovely, and I'll be making this again soon!
March 23, 2018
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By: Kristina
*Note* remove the seeds from the pepper. I did not know to do that (might be obvious to others but, it wasn't for me). I absolutely loved despite how very hot it was. I will definitely make again.
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