Chole (Chickpea Curry)
This Chole (Chickpea Curry) recipe features tender chickpeas simmered in a rich, spiced tomato sauce, infused with aromatic ginger, garlic, and traditional Indian spices. Perfectly hearty and healthy, this comforting dish is ideal served with rice, naan, or bhature.
Ingredients
- 2 cups dried chickpeas (or 2 cans, drained and rinsed)
- 3 tbsp ghee or oil
- 1 bay leaf
- 1 large onion, finely chopped
- 1 cup tomato puree
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 1 4-oz can diced green chilis
- 2 tbsp The Spice Girl Kitchen Indian Seasoning
- 1 tsp Amchur (Dried Mango Powder), (optional)
- salt, to taste
- water, as needed
- 1 tbsp fresh squeezed lemon juice
- cilantro, chopped, for garnish
Instructions
Prepare the Chickpeas (If Using Canned, Skip This Step)
- If using dried chickpeas, rinse and soak them in water overnight. Drain and rinse again before cooking.
- In a pressure cooker or large pot, add the soaked chickpeas and enough water to cover them. Cook until tender (about 20-25 minutes in a pressure cooker, 1-1.5 hours in a pot). Drain and set aside.
Make the Curry
- Heat the ghee or oil in a large pan over medium heat.
- Add the bay leaf and sauté until fragrant. Add the chopped onion and cook until golden brown.
- Stir in the ginger paste, garlic paste, and green chilies. Cook for 2-3 minutes until the raw smell disappears.
- Add the tomato puree and cook until the oil separates from the mixture.
- Add the Indian spices, amchur (optional), and salt. Mix well and cook for another 2-3 minutes.
- Add the cooked chickpeas to the pan, along with enough water to create a curry consistency (about 1-2 cups). Mix well.
- Simmer the curry on low heat for 15-20 minutes, allowing the flavors to meld together. Add more water if necessary to achieve the desired thickness.
- Squeeze fresh lemon juice on top, garnish with fresh chopped cilantro, and serve hot with rice, naan, or bhature.
Notes
Storage & Reheating Information
Chole is a fantastic make-ahead dish, as its flavors only deepen with time. Here’s how to store and reheat it for the best results:Storage
- Refrigerating: Once cooled, transfer Chole to an airtight container and store it in the refrigerator for up to 4 days.
- Freezing: For longer storage, Chole can be frozen. Place it in a freezer-safe container or heavy-duty freezer bag, leaving some space for expansion. It will keep well for up to 3 months.
Reheating
- Stovetop: The best way to reheat Chole is on the stovetop. Place the curry in a saucepan, add a splash of water if needed, and heat over medium-low heat, stirring occasionally until warmed through.
- Microwave: For a quicker option, reheat individual portions in the microwave. Place the Chole in a microwave-safe dish, cover loosely, and heat on high for 2-3 minutes, stirring halfway through.
- Consistency: If the curry has thickened too much during storage, simply add a bit of water or vegetable broth while reheating to reach the desired consistency.