Garbanzo Beans Chole
Experience the rich, aromatic flavors of Garbanzo Beans Chole, a classic North Indian curry that transforms humble chickpeas into a hearty, spice-infused dish. Made with perfectly cooked garbanzo beans simmered in a luscious gravy of tomatoes, onions, and a fragrant blend of cumin, coriander, chana masala, and garam masala, this dish is bursting with bold, authentic flavors. A hint of fresh ginger, garlic, and optional tea leaves enhances the depth of taste, while a garnish of cilantro and a squeeze of lemon juice brightens every bite. Ready in under an hour (with pre-soaked beans), this vegan and gluten-free curry pairs beautifully with basmati rice, naan, or chapati, making it an irresistible choice for weeknight dinners or special occasions. Perfect your home-cooked Indian feast with this easy, satisfying recipe!
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Recipe Information
Ingredients
- 1 cup Dried garbanzo beans (chickpeas)
- 4 cups Water
- 1 medium, finely chopped Onion
- 2 medium, finely chopped Tomato
- 4 minced Garlic cloves
- 1 inch, minced Fresh ginger
- 2 tablespoons Cooking oil (vegetable or mustard)
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Ground coriander
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 teaspoon Chana masala
- 1 teaspoon (adjust to taste) Salt
- 2 tablespoons, chopped Fresh cilantro
- 2 slit lengthwise Green chilies
- 1 to enhance color Tea bag or a few black tea leaves (optional)
- 1 tablespoon Lemon juice
Instructions
Rinse 1 cup of dried garbanzo beans under cold water. Soak them in 4 cups of water overnight or for at least 8 hours.
Drain and rinse the soaked garbanzo beans. Add them to a pressure cooker with 4 cups of fresh water and the optional tea bag for a deeper color. Cook on high pressure for 15-20 minutes, or until the beans are soft. Alternatively, cook in a pot on the stovetop until tender, which may take 45-60 minutes.
Heat 2 tablespoons of cooking oil in a large pan over medium heat. Add 1 teaspoon of cumin seeds and allow them to crackle.
Add the finely chopped onion and sauté until golden brown, about 5-7 minutes.
Stir in the minced garlic and ginger, and cook until aromatic, about 1-2 minutes.
Add the finely chopped tomatoes and cook until they break down and form a thick paste, about 6-8 minutes.
Stir in 0.5 teaspoon turmeric powder, 1 teaspoon ground coriander, 1 teaspoon red chili powder, and 1 teaspoon chana masala. Mix well and cook for 1-2 minutes to toast the spices.
Add the cooked garbanzo beans along with their cooking liquid to the pan. If using canned beans, drain them and add 2 cups of water or vegetable broth.
Simmer the curry for 10-15 minutes, stirring occasionally, until the gravy thickens and the flavors meld together.
Stir in 1 teaspoon garam masala, 1 teaspoon salt (adjust to taste), and the slit green chilies. Cook for another 2 minutes.
Turn off the heat and garnish with freshly chopped cilantro and a squeeze of lemon juice before serving.
Serve hot with steamed basmati rice, naan, or chapati for a complete meal.
Nutrition Facts
Calories |
1217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.5 g | 56% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4820 mg | 210% | |
| Total Carbohydrate | 174.5 g | 63% | |
| Dietary Fiber | 43.1 g | 154% | |
| Total Sugars | 51.7 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 431 mg | 33% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 2827 mg | 60% | |
*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.
