Spiced Chickpeas (Chole) recipe

All Recipes Side Dish Beans and Peas

Ingredients

2 tablespoons vegetable oil
1 teaspoon ground cumin
½ teaspoon ground dried red chilies
2 serrano chile peppers, seeded and chopped
2 large onions, chopped
2 (15 ounce) cans garbanzo beans (chickpeas), drained
3 tablespoons lemon juice
⅔ cup water
salt to taste
3 tablespoons minced fresh ginger root
2 large tomatoes, chopped
¼ cup chopped fresh cilantro, for garnish

Nutrition Info

283 calories
carbohydrate: 44.5 g
cholesterol: : -
fat: 8.8 g
fiber: 8.9 g
protein: 8.9 g
saturatedFat: 1.3 g
servingSize: -
sodium: 430.5 mg
sugar: 6.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat the vegetable oil in a large pot over medium heat. Stir in the cumin and ground red chilies, and cook for a few seconds until the spices are fragrant. Add the serrano chiles, onions, garbanzo beans, lemon juice, and water, season to taste with salt. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the vegetables are tender and most of the liquid has evaporated, about 15 minutes. Sprinkle with ginger, tomatoes, and cilantro to serve.

Recipe Yield

4 servings

Recipe Note

Serve nice and hot with rice or naan. This is one of my favorite Indian dishes.

Do you like the recipe? Share this tasty recipe!