Chole Curried Garbanzos
Dive into the vibrant flavors of Indian cuisine with this hearty and comforting "Chole Curried Garbanzos" recipe, a soul-warming chickpea curry that’s perfect for weeknight dinners or special occasions. Featuring protein-packed garbanzo beans simmered in a rich, spiced tomato gravy, this dish boasts a medley of aromatic spices like cumin, garam masala, and turmeric, creating an explosion of flavor with every bite. Quick and easy to prepare in just 40 minutes, this vegetarian and gluten-free curry pairs beautifully with fluffy basmati rice, naan, or roti. Garnished with fresh cilantro and a hint of zesty lemon juice, it’s a perfect blend of wholesome ingredients and bold spices, bringing a taste of traditional Indian comfort food to your table.
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Recipe Information
Ingredients
- 2 cups canned chickpeas (garbanzo beans), drained and rinsed
- 1 medium onion, finely chopped
- 2 medium tomatoes, pureed
- 1 tablespoon ginger-garlic paste
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 0.5 teaspoons ground turmeric
- 1 teaspoon garam masala
- 0.5 teaspoons red chili powder
- 1 teaspoon salt
- 1 cup water
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
- 1 tablespoon lemon juice
Instructions
Heat the vegetable oil in a large skillet or pan over medium heat.
Add the cumin seeds and let them sizzle until aromatic, about 30 seconds.
Add the finely chopped onion and sauté until golden brown, approximately 5-7 minutes.
Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
Add the pureed tomatoes and cook for 5 minutes, stirring frequently, until the mixture thickens and the oil starts to separate at the edges.
Stir in the ground coriander, ground cumin, ground turmeric, garam masala, red chili powder, and salt. Cook for 1-2 minutes to toast the spices.
Add the chickpeas to the pan and mix well to coat them in the spice mixture.
Pour in 1 cup of water and bring the mixture to a simmer. Reduce the heat to low and cook for 15 minutes, stirring occasionally, until the flavors meld together and the curry thickens.
Adjust seasoning if needed, then stir in the lemon juice.
Garnish with fresh cilantro if desired and serve hot with rice, naan, or roti.
Nutrition Facts
Calories |
1096 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.0 g | 51% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3165 mg | 138% | |
| Total Carbohydrate | 151.7 g | 55% | |
| Dietary Fiber | 39.6 g | 141% | |
| Total Sugars | 31.8 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 362 mg | 28% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 2156 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
