Chole Recipe
A nutritious and comforting dish made with chickpeas, spices, and coconut milk, perfect for busy weeknights or family dinners.
Ingredients
- 2 tablespoons Oil
- 3 cups Chickpeas Use precooked, canned, or dry ones
- 1.5 cups Onions, finely chopped
- 1 tablespoon Ginger, freshly chopped
- 1 tablespoon Garlic
- 1.5 cups Fresh Tomato Puree
- 1.5 teaspoons Salt
- 1 teaspoon Kashmiri Red Chili Powder
- 0.25 teaspoon Turmeric
- 1 teaspoon Cumin Powder
- 1 tablespoon Coriander Powder
- 1 tablespoon Curry Powder
- 0.5 to 1 teaspoon Garam Masala
- 1 teaspoon Sugar Balances the spice and acidity (optional).
- 0.75 cups Water or Stock
- 1.25 cups Coconut Milk
- 0.25 cups Coriander Leaves, chopped
Instructions
- In a large pan, heat the oil over medium heat. Add the chopped onions and sauté until golden brown.
- Stir in the ginger and garlic, cooking until fragrant.
- Add the fresh tomato puree to the pan. Cook until it thickens slightly and the oil starts to separate from the mixture.
- Mix in the salt, Kashmiri red chili powder, turmeric, cumin powder, and coriander powder. Stir well to combine the spices into the tomato base.
- Toss in the chickpeas and give everything a good stir.
- Pour in the water or stock. Let it simmer, covered, for about 10 minutes, allowing flavors to meld.
- Stir in the coconut milk and adjust the consistency if needed.
- Sprinkle the garam masala and sugar if using. Garnish with chopped coriander leaves before serving.
Notes
- Choose canned chickpeas for a quick meal, use fresh spices for vibrant flavor, and adjust consistency based on preference.
- Always taste and adjust seasoning.
Nutrition
Calories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 10gSodium: 600mgFiber: 10gSugar: 5g
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