About this recipe: A delicious vegan Indian curry made from chickpeas. A spice mix is fried until fragrant, before adding chickpeas and tomatoes and simmering until thick. Serve with basmati rice and/or naan bread.
This recipe was fabulous! I started the rice first, and it was ready about the same time I finished the chole. It's quite spicy, but even my 2 1/2 yr old liked it. I didn't have the cilantro or serranos, but it was still great. Don't skip the tomatoes and fresh ginger root! They cut the heavy spice and rounded out the flavors nicely. - 16 Mar 2010 (Review from Allrecipes US | Canada)
It was good, as is, but when a friend suggested serving it with raita, oh yeah, that put it over the top! I happened to have some pre-made, but imagine in a pinch just some plain yogurt, mint and cucumber on the side would make this a 5 star dish. - 24 Apr 2010 (Review from Allrecipes US | Canada)
This is great! I serve it over a bed of Romain lettuce to increase the amount of food per serving and reduce the calorie count. - 23 May 2011 (Review from Allrecipes US | Canada)