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Chole Chickpea Curry

Chole Chickpea Curry
Serves 4
Prep Time
12 hr
Cook Time
45 min
Prep Time
12 hr
Cook Time
45 min
  1. 2 cans of chickpeas
  2. 2 tablespoons vegetable (canola/sunflower cooking oil)
  3. 2 bay leaves
  4. 5-6 cloves
  5. 3-4 green cardamoms
  6. 5-6 peppercorns
  7. 3 large onions (sliced thin)
  8. 2 large tomatoes (chopped)
  9. 2 tablespoons garlic paste
  10. 1 tablespoon ginger paste
  11. 2 teaspoons coriander powder
  12. 1 teaspoon cumin powder
  13. 1/2 teaspoon red chili powder
  14. 1/4 teaspoon turmeric powder
  15. 2 teaspoons garam masala
  16. 1-inch piece of ginger (julienned)
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  1. Grind two of the sliced onions, the tomatoes, and the ginger and garlic pastes together into a smooth paste in a food processor.
  2. Heat the vegetable/ canola/ sunflower cooking oil in a deep, thick-bottomed pan on a medium heat.
  3. Add the bay leaves, cloves, cardamom and peppercorns and sauté until slightly darker and mildly fragrant.
  4. Add the remaining sliced onion and fry till light golden in color. Add the onion-tomato paste you made earlier and fry till the oil begins to separate from the paste.
  5. Add the dry, powdered spices - cumin, coriander, red chili, turmeric and garam masala powders. Sauté, stirring frequently, for 5 more minutes.
  6. Drain the water in the can from the chickpeas and rinse them well under running water. I like to do this in a sieve. Now add the chickpeas to the masala you fried up earlier. Stir to mix everything together well.
  7. Add salt to taste and enough hot water to make the gravy (about 1 and a 1/2 cups).
  8. Simmer and cook covered for 10 minutes.
  9. Use a flat spoon or potato masher to mash some of the chickpeas coarsely. Stir to mix everything together well.
  10. Garnish with juliennes of ginger and finely chopped fresh coriander leaves. A squeeze of lemon and a handful of very finely chopped onion tastes great as a garnish too!
  11. Serve the Chole piping hot with Poori or Bhatura
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