Chickpea Curry (Chhole)

Chickpea Curry (Chhole)

12 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

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 12

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!
June 02, 2017
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By: tea-4-two
This was fantastic! Only change I made was to add the entire can of tomatoes. It wasn't very spicy. It only served 5 (I used a measuring cup to portion out). I served over rice and made roasted cauliflower to go along with it. I will make this again.
April 05, 2017
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By: Vera Bentley
ive just finished making this for dinner tonite, its really yummy! i left out the original pepper & just added some chilli flakes at the end, yep, it needed 'something'. il do it again!
March 16, 2017
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By: Shaiful Borhan
Just to add, if you can get your hands on some fresh curry leaves, this dish would be even the bomb in terms of aromatics.
January 23, 2017
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By: Monica
I love Indian food. This recipe is easy to make and was delicous. I used 1 tsp.of dry ginger since I did not have fresh ginger on hand. Served the dish on top of basmati rice. My husband lioved the dish.
January 18, 2017
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By: Chuck
Wow...really easy and really tasty! I was a bit worried about how spicy it would be...but it wasn't to bad. Although I did remove the seeds and ribs from the pepper before I made it. Still this was really good. Might work for a 'dip' as well...I used a tortilla chip for a taste while it was still hot...yummy! Definitely going to make this again.
January 12, 2017
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By: Jonathan Brune
Ugh. There was a bitterness to this. Maybe the onions didn't cook long enough even though I simmered it an extra 20 minutes or so.
January 11, 2017
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By: Rebecca
My family loved this I was concerned about spice level and deseeded the serrano pepper which definitely brought the spicy down but not the flavor. Also to bulk the meal up I added a bag of Boca Veggie Ground Crumbles and served over Jasmine rice. Our family talked and decided to add a second serrano pepper next time as we would enjoy the spice level being kicked up a notch.