Spiced Chickpeas (Chole)

Spiced Chickpeas (Chole)

7 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    25 m
  • Ready In

    55 m
Kathleen
Recipe by  Kathleen

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

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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.

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Reviews (7)

Rate This Recipe
G. Hysell
7

G. Hysell

This recipe was fabulous! I started the rice first, and it was ready about the same time I finished the chole. It's quite spicy, but even my 2 1/2 yr old liked it. I didn't have the cilantro or serranos, but it was still great. Don't skip the tomatoes and fresh ginger root! They cut the heavy spice and rounded out the flavors nicely.

kg
5

kg

It was good, as is, but when a friend suggested serving it with raita, oh yeah, that put it over the top! I happened to have some pre-made, but imagine in a pinch just some plain yogurt, mint and cucumber on the side would make this a 5 star dish.

luvstoeat
4

luvstoeat

This is great! I serve it over a bed of Romain lettuce to increase the amount of food per serving and reduce the calorie count.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 285 cal
  • 14%
  • Fat
  • 8.9 g
  • 14%
  • Carbs
  • 44.7 g
  • 14%
  • Protein
  • 8.9 g
  • 18%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 527 mg
  • 21%

Based on a 2,000 calorie diet

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