Chhole (Chickpea Curry)

Name: Only Recipes
Rating: 4.9 (1247 reviews)

Dinner

278 kcal / serving

This healthy recipe is a flavorful chickpea curry that you can make in just 20 minutes. Cook a double batch and freeze the leftovers.

Ingredients

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1 mediumserrano pepper, cut into thirds
4 largecloves garlic
12-inch piece fresh ginger, peeled and coarsely chopped
1 mediumyellow onion, chopped (1-inch)
6 tablespoonscanola oil or grapeseed oil
2 teaspoonsground coriander
2 teaspoonsground cumin
½ teaspoonground turmeric
2 ¼ cupsno-salt-added canned diced tomatoes with their juice (from a 28-ounce can)
¾ teaspoonkosher salt
215-ounce cans chickpeas, rinsed
2 teaspoonsgaram masala
fresh cilantro for garnish

1
Pulse serrano, 4 cloves garlic and ginger in a food processor until minced. Scrape down the sides and pulse again. Add onion; pulse until finely chopped, but not watery.
2
Heat 6 tablespoons oil in a large saucepan over medium-high heat. Add the onion mixture and cook, stirring occasionally, until softened, 3 to 5 minutes. Add 2 teaspoons coriander, 2 teaspoons cumin and ½ teaspoon turmeric and cook, stirring, for 2 minutes.
3
Pulse 2¼ cups tomatoes with juice in the food processor until finely chopped. Add to the pan along with ¾ teaspoon salt. Reduce heat to maintain a simmer and cook, stirring occasionally, for 4 minutes. Add 30 ounces chickpeas and 2 teaspoons garam masala, reduce heat to a gentle simmer, cover and cook, stirring occasionally, for 5 minutes more. Serve topped with ¼ cup cilantro, if desired.