Chhole (Chickpea Curry)

It was great!! Made a mistake and added 2 tsp of turmeric. Added a little bitterness but I offset that by stirring in a cup of frozen green peas. Will do the exact same next time I make it.

I found this recipe to be a bit overwhelming with the spices. I like spicy food so I made some adjustments to the leftovers. I took about 1/2 cup of the chickpeas and tomato mixture and put it in a blender with a little bit of vegetable broth to make a paste. I then mixed it back into the rest and simmered it for another 15-20 minutes. This really smoothed out the flavors. Then I made some brown rice and put the chickpeas and tomato mixture over it. That was the answer. It really needed a base. I am now happy with the taste.

This was a great recipe although I cheated. I chopped everything up and dumped it all into a crock pot on high for 5 hours. Came out perfect and I didn't have to stand there and simmer/stir at the stove.

This was amazing and super easy to make. I doubled the amount of garlic and peppers then topped with a little yogurt before serving over roasted cauliflower and some steamed rice. Definitely will be making this again.

I did exactly as another reviewer said, skipped the serano and replaced it with jalapeño. I also used olive oil for a more nutritional dish. It was absolutely delicious!

Made exactly as written except for substituting ev olive oil for the seed oils. It’s somewhat bewildering to me how a site named EatingWell writes recipes with substandard oils. Veg oils have little of the health benefits of olive oil and may even be harmful to health.

Yum! Skipped the hot peppers and added chicken breast to increase familiarity for the kids and they are it all 😊 including the chickpeas 👍

I substituted one jalapeño instead of the serrano and the heat was perfect for me.

This dish is a wonderful combination of flavors. I served with peas to offset the curry with the sweetness. Have made this several times. Quick and sooo tasty!

This was so easy and so tasty! Im putting it in my recipe book.
It took me longer than the promised 15 minutes but most recipes take me much longer anyway. I didn’t have garam masala so I used black pepper, cloves, cardamom, nutmeg, and allspice. I used a jalapeño instead of a Serrano.
I thought the chickpeas needed more flavor so I simmered it at the end for about 20 minutes.

Oh my goodness. This was SO good! I made some minor modifications to boost my veggie intake. After adding the tomatoes and letting them get up to simmer, I stirred in a healthy portion of cauliflower florets cut into bite-size pieces. I covered it and let it simmer, stirring occasionally, until the cauliflower was almost tender. I added in the chickpeas and a big handful of spinach, covered it again, and let it cook just a couple minutes more, until the spinach was wilted and the cauliflower was done. It made the portions (and fiber content) even heartier without adding many calories. Many days I eat it straight, but sometimes I spoon it into a high-fiber wrap. SO, so good!!

super good! my family liked it :) i am not a fan of spicy food so next time we make it i will def only add half or 1/3 of the serrano pepper! it is a new fan favorite in the house and one of the first recipes i made by myself. super cool !

Made it as is (except substituted extra cumin for coriander since I didn't have any) and it was FABULOUS! I did remove the seeds from the serrano pepper and will leave them in next time for a kick. (I also now have coriander so am prepared for the next time) Served over brown rice and ate it two nights in a row - we both loved it - outstanding recipe!

We loved this recipe! I skipped the pepper because I can’t handle too much spice and it was still delicious. I had some leftover butternut squash so I cubed it and added it to the dish which worked out fine. I served the curry over rice and made some naan on the side and it was so good.

Liked It

This recipe was delicious! I added some cauliflower roasted with garam masala and half a bunch of kale for a few more veggies, and it worked beautifully. Served it over cilantro lime rice. Super filling and keeps really well.

Really delicious. Easy with a food processor. My market didn’t have Serrano chili’s so I used jalapeños. I’m looking forward to eating leftovers!!

Really delicious. Easy with a food processor. My market didn’t have Serrano chili’s so I used jalapeños. I’m looking forward to eating leftovers!!

This was awesome. Used two Jalapenos instead of the recommended peppers. Added whole cardamom pods. Doubled the spices. Even better the next day!

This is the first time I make the recipe and the first time I cook with chickpeas. It was not too salty for me (as others said) but the only thing is the chickpeas are really hard and I ended up letting simmer for much longer. I even cooked the chickpeas before for about 20 minutes and they were still super hard so I will try soaking them for next time. The taste is fantastic and I will definitely make again soon. I don't have a food processor so I used a grater for the ginger and a garlic press for the garlic and chopped the onion pretty small. I also used crushed tomatoes and added in some fresh ones. Overall delicious but soak your chickpeas!

A very filling dish. If you have the time I highly recommend using dry chickpeas and doing a soak and long cook before adding them into the mixture in the last step. I'm not a fan of slimy chickpeas from a can, and I think it made the dish so much better. I ate it the curry in a flatbread with quinoa. Was a little spicy! Maybe next time I'll remove the seeds from the pepper.

Excellent recipe. Quick, easy, and yummy. I used a jalapeño pepper as the store didn’t have Serrano peppers. I also added a teaspoon of curry powder at others’ suggestions. And I added spinach. Served it over white basmati rice.

It was pretty good but I doubled the cumin and salt

Easy to make, low calorie and delicious. Really good.

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!

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.

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!

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.

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.

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!

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.

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!

*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.

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

Simply delicious! I will make this once a week! My whole family loved it.

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!

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!

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.

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!

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.

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.

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.

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.

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.

Waaay too spicy hot! We put sour cream on it to cool it down and it still wasn't edible. I think the serrano pepper could be replaced with red pepper flakes or keep it out completely. It also needed a little something to cut the abundant tomato taste, like green peas, beans, kale, or spinach.

Deeeelicious! This was my first time making any curry dish from scratch because I've always been intimidated; but this dish is SO easy and tasty! Can use it as a side dish for main dishes or eat it by itself with pita chips for lunch. Very healthy!!! Love love love it! Made the recipe exactly as directed -- the only suggestion I have is to let it simmer a bit longer to let the flavors marinate -- Thank you so much for posting -- I just subscribed :) :)

My whole family (small children included) LOVED this. It definitely helps to have everything prepped and ready to go before you start cooking. I did not have the pepper so made without and it tasted great. The ginger added plenty of spice.