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Nutrition Facts
Serving Size 1 (342g) Recipe makes 4 servings
Calories 301
Calories from Fat 26		(8%)
Amount Per Serving		%DV
	Total Fat 2.9g	4%
	Saturated Fat 0.3g	1%
	Monounsaturated Fat 0.8g
	Polyunsaturated Fat 1.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 643mg		26%
Potassium 647mg		18%
Total Carbohydrate 58.9g		19%
	Dietary Fiber 11.4g	45%
	Sugars 4.2g
Protein 12.1g		24%
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I Can't Wait for Chole

Recipe #25632 | 35 min | 5 min prep | add private note

⁽⁵⁵⁾ RATE IT NOW Print Recipe

By: Sue L
Apr 18, 2002

A nice spicy Indian chickpea recipe. I know, I know. The beans come from a can. Yeah, yeah. But I was so hungry, and I was in a hurry! Remember this little dish the next time you're short on time, too! To serve as a vegetarian main dish, increase the quantity. Reheats well, too.

SERVES 4 (change servings and units)

Ingredients

2 medium onions, chopped
1 tablespoon grated fresh ginger
2 tablespoons chopped garlic
1 1/2 teaspoons cumin seeds
1 bay leaf
1/2 inch cinnamon stick
2 medium tomatoes, chopped
1 teaspoon ground coriander
1/2 teaspoon turmeric
salt
1/4-1/2 teaspoon cayenne pepper
2 (15 ounce) cans garbanzo beans, rinsed and drained
1/2-1 teaspoon garam masala
1 tablespoon fresh lemon juice

Directions

1
In large saucepan over medium heat, heat cumin seeds, bay leaf and cinnamon until very fragrant, swirling around to prevent burning.
2
Add ginger and garlic, cooking until the smell of those fills the air, then add onions.
3
Saute onions, stirring frequently, and adding drops of water to prevent sticking, until they are translucent.
4
Add the tomatoes, coriander, turmeric, salt, and cayenne.
5
Check for seasoning, adding more as you prefer.
6
Bring to a boil.
7
Add garbanzo beans (chickpeas), cover, and reduce heat.
8
Simmer on low for 10-15 minutes.
9
Stir in garam masala and lemon juice just before serving.
10
Garnish with a sprinkle of chopped cilantro if you desire.
11
Serve with rice, or Indian breads or pitas (breads are best warmed on a hot griddle).

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Featured Reviews for This Recipe

From: Chef #1426008

On Oct 25, 2009

0 people found this review helpful

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From: Fran6

On Jun 28, 2009

Delicious and easy. I used a can of diced tomatoes and 2 teaspoons cumin seeds, lightly ground with a mortar and pestle, which I also used to grind whole coriander seeds. Also used a full teaspoon cayenne. Otherwise followed the recipe. Thanks!

0 people found this review helpful

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From: Charishma Ramchandani

On May 20, 2002

I made this for lunch this afternoon. I scaled it down to 2 servings. I can't thank you enough for this recipe. Reasons:- 1. Without even a drop of oil, I could never imagine cooking chole, this recipe did the unbelievable and the dish was liked by all at the lunch table. This is good for those of us who are trying to cut down on fat in our food. 2. This was ready really quick. I suggest you title it 'Instant Chole Without A Drop Of Oil". 3. This recipe uses minimum masala powders which is again very good. I'll be making this very often from now onwards. My mom, dad, even my picky eater brother and me, we all THANK YOU SO MUCH for this flavourful no-oil chole sabzi. Thanks!

14 people found this review helpful

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From: najwa

On Apr 29, 2004

This is excellent! I added a bit more cinnamon than the recipe states, and it was too much, so next time I will stick to the directions .. This wasn't really as hot as I would like, so I will up the cayenne next time .. thanks, this was quick, easy and yummy!

10 people found this review helpful

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