Chickpeas, or garbanzo beans, are a very versatile ingredient in all types of cuisines. They are a great vegan and vegetarian option that is full of protein and great flavors. Plus – they taste good too!
I’m sharing a vegetarian chickpea curry that I make for my family many times. We usually eat this particular curry with naan or a bread called “bhatura.” This is an indian type of fried naan bread that is soft and fluffy on the inside and a little crispy on the outside. It is really great with most Indian curries, but especially with this chickpea curry – also called CHOLE.
You can use canned chickpeas or dried & soaked chickpeas for this recipe. I cook them with a mix of fresh veggies and ground spices to get a thick tomato-based sauce that is perfect for dipping with your breads or eating with your fave rice dish. This is a great vegetarian/vegan option for anyone looking for a hearty Indian curry to try that is not meat-based, but has loads of flavor!
CHOLE (Chickpea Curry)
- 16 oz. chickpeas (canned or dried chickpeas that have been soaked & drained) + ½ cup of the drained liquid from can or fresh)
- 2 tomatoes – diced small
- 1 medium onion – diced small
- 1 or 2 green chilis – diced small
- 1 Tbsp. ginger paste or grated ginger
- 1 Tbsp. garlic paste, or 4 cloves garlic minced
- 1 Tbsp. whole cumin seed
- 1/2 tsp. turmeric powder
- 1 tsp. red chili powder (add more for taste)
- 2-3 tsp. garam masala
- 1 Tbsp. madras curry powder
- 2 tsp. freshly ground cumin seed
- ½ tsp. ground coriander seed
- 3 Tbsp. tomato paste
- 1.5 tsp salt (add more to taste)
- 1 tsp. sugar
- 2 Tbsp. of finely chopped cilantro
- ¼ cup oil
- ½ cup water
- In a medium size pot, heat oil on medium and when oil is hot, add whole cumin seeds and allow them to cook in hot oil for about 30 seconds.
- Add in tomato, onions, green chili, garlic, and ginger. Allow to cook for about 2 minutes till veggies break down and become softer.
- Add in turmeric, red chili powder, garam masala, curry powder, ground cumin, ground cumin, tomato paste, salt, and sugar. Allow to cook with veggies till you begin to see a thick red tomato-based mixture form. It will begin to look like a soft “Dough” consistency.
- Add in chickpeas, ½ cup of the drained chickpea liquid and ½ cup water. Mix well till everything is fully incorporated.
- Lower heat a bit, cover pot and allow chickpeas to cook for about 10-15 minutes or until you see them in a thicker liquid. (Do not allow all liquid to burn off – you want the chickpeas in the curry sauce.) – If the chickpeas look drier, add in some extra water till you get a thick sauce consistency.
- When chickpeas are cooked, remove from heat and transfer to serving dish. Sprinkle the chopped cilantro on top and enjoy hot with your favorite rice and/or Indian bread.
Let me know your thoughts on this recipe. Would you try this? Tag me with your pics after you make this dish on IG at @cmspiceculture too!