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.

Shefaly Ravula & Amee Meghani
Source: EatingWell Magazine, September/October 2016


Read the full recipe after the video.


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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 Facts

278 calories; protein 5.8g; carbohydrates 30.3g; dietary fiber 6.3g; sugars 3.1g; fat 15.5g; saturated fat 1.2g; vitamin a iu 260.1IU; vitamin c 17.8mg; folate 75.4mcg; calcium 65.3mg; iron 2.1mg; magnesium 34.2mg; potassium 355.7mg; sodium 354.2mg.

Reviews (31)

Read More Reviews
35 Ratings
  • 5 star values: 26
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Rating: 1 stars
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. Read More
Rating: 5 stars
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! Read More
Rating: 5 stars
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!! Read More
Rating: 5 stars
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! Read More
Rating: 5 stars
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. Read More
Rating: 4 stars
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 Read More
Rating: 5 stars
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! Read More
Rating: 5 stars
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. Read More
Rating: 5 stars
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. Read More