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Chickpea Curry

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.
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Prep Time 15 minutes
Cook Time 1 hour
Soak Time 8 hours
Total Time 9 hours 15 minutes
Servings: 6
Course: Main Course
Cuisine: Indian
Ingredients Method Notes

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

Method
 

Prepare the Chickpeas (If Using Canned, Skip This Step)
  1. If using dried chickpeas, rinse and soak them in water overnight. Drain and rinse again before cooking.
  2. 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
  1. Heat the ghee or oil in a large pan over medium heat.
  2. Add the bay leaf and sauté until fragrant. Add the chopped onion and cook until golden brown.
  3. Stir in the ginger paste, garlic paste, and green chilies. Cook for 2-3 minutes until the raw smell disappears.
  4. Add the tomato puree and cook until the oil separates from the mixture.
  5. Add the Indian spices, amchur (optional), and salt. Mix well and cook for another 2-3 minutes.
  6. Add the cooked chickpeas to the pan, along with enough water to create a curry consistency (about 1-2 cups). Mix well.
  7. 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.
  8. 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.