Whole30 Chole Ki Sabji
Elevate your curry game with Whole30 Chole Ki Sabji, a vibrant and wholesome Indian-inspired dish that’s perfect for clean eating. This recipe transforms canned chickpeas into a rich, fragrant curry featuring a harmonious blend of spices, including cumin, turmeric, and garam masala, all cooked in creamy coconut oil for a Whole30-compliant twist. The base of onion, ginger, and garlic pairs beautifully with pureed tomatoes to create a luscious, flavor-packed sauce. Fresh cilantro and a hint of lemon juice brighten the dish, making it irresistibly fresh and satisfying. Ready in just 40 minutes, this gluten-free, dairy-free, and vegan-friendly recipe is an easy one-pot wonder that’s ideal for weeknight dinners or meal prep. Serve it hot and enjoy the authentic flavors of Indian cuisine, sans the guilt! Perfect for those searching for Whole30 chickpea recipes, Indian curry ideas, or vegan meal inspiration.
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Recipe Information
Ingredients
- 2 cans (15 oz each) canned chickpeas (no salt added)
- 2 tablespoons coconut oil
- 1 large onion, finely chopped
- 1 inch piece ginger, minced
- 4 cloves garlic, minced
- 2 medium tomato, pureed
- 1 teaspoon ground cumin
- 1 teaspoon coriander powder
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 teaspoon sea salt
- 1 cup water
- 2 tablespoons fresh cilantro, chopped
- 0.5 lemon, juiced
Instructions
Drain and rinse the canned chickpeas thoroughly with water and set aside.
In a large, deep pan, heat the coconut oil over medium heat.
Add the chopped onion to the pan and sauté until it turns translucent, about 5 minutes, stirring frequently.
Add the minced ginger and garlic to the onions and cook for an additional 2 minutes, until fragrant.
Lower the heat slightly and add the pureed tomato to the pan. Cook until the mixture thickens slightly and oil begins to separate at the edges, about 5 minutes.
Stir in the ground cumin, coriander powder, turmeric powder, red chili powder, and garam masala. Cook for 1 minute, ensuring the spices do not burn.
Add the drained chickpeas to the pan, mixing well to coat them with the spice mixture.
Pour in the water and season with sea salt. Stir to combine.
Bring the mixture to a simmer, then cover the pan and cook for 15 minutes, stirring occasionally.
Remove the lid and simmer for an additional 5 minutes to allow the curry to thicken, if necessary.
Finally, turn off the heat and stir in the fresh cilantro and lemon juice.
Serve hot, ensuring each serving is garnished with additional cilantro if desired.
Nutrition Facts
Calories |
463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.8 g | 16% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 518 mg | 23% | |
| Total Carbohydrate | 70.9 g | 26% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 15.2 g | ||
| Protein | 21.2 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 148 mg | 11% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1009 mg | 21% | |
*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.
