Chickpea Curry (Chhole)

Chickpea Curry (Chhole)

19 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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Original recipe yields 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


  • 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 19

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.
January 05, 2018
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By: TexasToque
I made this for lunch today. It was flavorful, and quick to make. Added a half bag of frozen spinach for a little more substance, and color. Served it with brown rice
December 16, 2017
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By: Rachel Lydia
Simply delicious! I will make this once a week! My whole family loved it.
July 21, 2017
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By: Mindy Koo
I loved this dish! My husband doesn't like when I do vegetarian dinners, but he really enjoyed this, and even went back for seconds. I didn't have serrano peppers, or cilantro on hand. I added some red pepper flakes at the end, and it gave it the little kick it needed. Will definitely be trying this again with the ingredients I was missing the first time around!
June 22, 2017
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By: Sharmin Sampat
Super easy and always love chole. I always add amchur (dried mango powder) as an extra spice to my chole. But this is a great alternative when I am out of it!
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