Garbanzo Beans Chole

Experience the rich, aromatic flavors of Garbanzo Beans Chole, a classic North Indian curry that transforms humble chickpeas into a hearty, spice-infused dish. Made with perfectly cooked garbanzo beans simmered in a luscious gravy of tomatoes, onions, and a fragrant blend of cumin, coriander, chana masala, and garam masala, this dish is bursting with bold, authentic flavors. A hint of fresh ginger, garlic, and optional tea leaves enhances the depth of taste, while a garnish of cilantro and a squeeze of lemon juice brightens every bite. Ready in under an hour (with pre-soaked beans), this vegan and gluten-free curry pairs beautifully with basmati rice, naan, or chapati, making it an irresistible choice for weeknight dinners or special occasions. Perfect your home-cooked Indian feast with this easy, satisfying recipe!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup Dried garbanzo beans (chickpeas)
• 4 cups Water
• 1 medium, finely chopped Onion
• 2 medium, finely chopped Tomato
• 4 minced Garlic cloves
• 1 inch, minced Fresh ginger
• 2 tablespoons Cooking oil (vegetable or mustard)
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Ground coriander
• 1 teaspoon Red chili powder
• 1 teaspoon Garam masala
• 1 teaspoon Chana masala
• 1 teaspoon (adjust to taste) Salt
• 2 tablespoons, chopped Fresh cilantro
• 2 slit lengthwise Green chilies
• 1 to enhance color Tea bag or a few black tea leaves (optional)
• 1 tablespoon Lemon juice

Directions

Step 1

Rinse 1 cup of dried garbanzo beans under cold water. Soak them in 4 cups of water overnight or for at least 8 hours.

Step 2

Drain and rinse the soaked garbanzo beans. Add them to a pressure cooker with 4 cups of fresh water and the optional tea bag for a deeper color. Cook on high pressure for 15-20 minutes, or until the beans are soft. Alternatively, cook in a pot on the stovetop until tender, which may take 45-60 minutes.

Step 3

Heat 2 tablespoons of cooking oil in a large pan over medium heat. Add 1 teaspoon of cumin seeds and allow them to crackle.

Step 4

Add the finely chopped onion and sauté until golden brown, about 5-7 minutes.

Step 5

Stir in the minced garlic and ginger, and cook until aromatic, about 1-2 minutes.

Step 6

Add the finely chopped tomatoes and cook until they break down and form a thick paste, about 6-8 minutes.

Step 7

Stir in 0.5 teaspoon turmeric powder, 1 teaspoon ground coriander, 1 teaspoon red chili powder, and 1 teaspoon chana masala. Mix well and cook for 1-2 minutes to toast the spices.

Step 8

Add the cooked garbanzo beans along with their cooking liquid to the pan. If using canned beans, drain them and add 2 cups of water or vegetable broth.

Step 9

Simmer the curry for 10-15 minutes, stirring occasionally, until the gravy thickens and the flavors meld together.

Step 10

Stir in 1 teaspoon garam masala, 1 teaspoon salt (adjust to taste), and the slit green chilies. Cook for another 2 minutes.

Step 11

Turn off the heat and garnish with freshly chopped cilantro and a squeeze of lemon juice before serving.

Step 12

Serve hot with steamed basmati rice, naan, or chapati for a complete meal.

Nutrition Facts

Serving size	1674.3 grams (1674.3g)

Amount per serving	% Daily Value*
Calories	1217

Total Fat 43.50g	56%
Saturated Fat 5.70g	29%
Polyunsaturated Fat 0.20g
Cholesterol 0mg	0%
Sodium 4820mg	210%
Total Carbohydrate 174.50g	63%
Dietary Fiber 43.10g	154%
Total Sugars 51.70g
Protein 45.80g	92%

Vitamin D 0IU	0%
Calcium 431mg	33%
Iron 16mg	89%
Potassium 2827mg	60%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.8%

Protein: 14.4%

Carbs: 54.8%