Chole
A vibrant Indian chickpea curry infused with warm spices, aromatic garlic, and ginger. Build your own variation by swapping the protein base, spice blend intensity, and vegetable additions to suit your taste.
Ingredients
Method
Dice the onion, mince the garlic and ginger, and measure out all spices. If using fresh spinach, roughly chop it.
Heat the oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté until softened and lightly golden, about 4–5 minutes.
Stir in the minced garlic and ginger, cooking for 1 minute until fragrant.
Add the garam masala, turmeric, cumin, and chili powder, stirring constantly for 30 seconds to bloom the spices.
Pour in the canned tomatoes with their juice and the coconut milk (or broth). Stir well to combine.
Add the drained chickpeas and bring the curry to a simmer. Reduce heat to medium-low and cook for 15–20 minutes, stirring occasionally, until flavors meld and sauce thickens slightly.
If using fresh spinach or other leafy greens, stir them in during the last 2 minutes of cooking and wilt into the curry.
Taste and adjust seasoning with salt. Stir in the lemon juice for brightness.
Ladle the chole into bowls and garnish with fresh cilantro. Serve hot over basmati rice, with warm naan bread, or as a standalone curry.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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