Chhole (Chickpea Curry)


This healthy Indian recipe is a flavorful chickpea curry that you can make in just 20 minutes. Also called chana masala, this dish is a comforting and delicious dinner.

Active Time:
15 mins
Total Time:
20 mins
6 servings

Is Chickpea Curry Good for Weight Loss?

High-fiber legumes like chickpeas can help you reach your weight-loss goals. Legumes are known for their high concentration of vegetarian protein, fiber and key vitamins and minerals. One half-cup of cooked chickpeas provides a whopping 6 grams of dietary fiber. It is well-known that increasing your dietary fiber intake may help in your weight-loss journey. The 7 grams of protein you'll get from a half-cup of cooked chickpeas can also help you feel fuller, which is an effective method for weight management.

How to Store Leftover Chickpea Curry

Leftover chickpea curry can be stored in an airtight container and refrigerated for up to three days. To reheat, you can microwave it on High until warm. Chickpea curry is also easy to freeze. Portion and store it in freezer-safe containers for up to two months. Be sure to label the containers so you can keep track of its freshness.

Additional reporting by Jan Valdez


  • 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

  • 2 ¼ 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


  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.

    chickpea curry (chhole)


Food processor, large saucepan

Nutrition Facts (per serving)

278 Calories
16g Fat
30g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 6
Serving Size about 1 cup
Calories 278
% Daily Value *
Total Carbohydrate 30g 11%
Dietary Fiber 6g 23%
Total Sugars 3g
Protein 6g 12%
Total Fat 16g 20%
Saturated Fat 1g 6%
Vitamin A 260IU 5%
Vitamin C 18mg 20%
Folate 75mcg 19%
Sodium 354mg 15%
Calcium 65mg 5%
Iron 2mg 12%
Magnesium 34mg 8%
Potassium 356mg 8%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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