Spicy Chickpeas (Chole)
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.
Ingredients
Serves: 4
- 2 tablespoons vegetable oil
- 1 teaspoon ground cumin
- 1/2 teaspoon chilli powder
- 1-2 Scotch bonnet chillies, seeded and chopped or to taste
- 2 large onions, chopped
- 2 (400g) tins chickpeas, drained
- 3 tablespoons lemon juice
- 150ml water
- salt to taste
- 3 tablespoons finely chopped fresh root ginger
- 2 large tomatoes, chopped
- 4 tablespoons chopped fresh coriander, for garnish
Method
Prep:15min ›
Cook:25min ›
Ready in:40min
- Heat the vegetable oil in a large saucepan over medium heat. Stir in the cumin and chilli powder and cook for a few seconds until the spices are fragrant. Add the Scotch bonnets, onions, chickpeas, lemon juice and water; season to taste with salt. Bring to the boil over high heat, then reduce heat to medium-low and simmer until the vegetables are tender and most of the liquid has evaporated, about 15 minutes. Sprinkle with ginger, tomatoes and coriander to serve.
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Reviews & ratings
Average global rating:
(8)
Reviews in English (7)
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)