Spicy Chickpeas (Chole)

    Spicy Chickpeas (Chole)


    8 people made this

    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.

    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

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. 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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