Indian Chickpea Curry
Main Course
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Cook Time
35 min
Servings
4
Difficulty
Easy
Prep Time
20 Min
Description
This Indian chickpea curry, also known as Chole, is absolute soul food! I love making it when I need something quick and still want something warm and hearty on the table. The chickpeas are cooked in an aromatic tomato spice sauce, which gets its typical Indian flavor from the Garam Masala, cumin, and turmeric. A squeeze of lime juice and fresh coriander round off the dish perfectly. Serve with rice or naan bread. A great vegetarian dish that will also delight vegans!
Ingredients (15 ingredients)
-
1 piece Onion
-
3 clove Garlic
-
15 g Ginger (fresh)
-
3 tbsp Ghee or Oil
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2 piece Tomatoes (large)
-
1 piece Green chili pepper
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1 tbsp Garam Masala
-
1 tsp Cumin (ground)
-
1 tsp Turmeric (ground)
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0.5 tsp Chili flakes
-
265 g Chickpeas (can, drained)
-
1 pinch Salt
-
1 pinch Pepper
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15 g Coriander (fresh)
-
1 Spritzer Lime juice
Preparation (8 steps)
Chop onion, garlic and ginger
Put 1 onion, 3 cloves of garlic and 15 g ginger in the mixing bowl and chop for 3 sec./speed 5. Scrape down with the spatula.
Sauté onion mixture
Add 3 tbsp ghee or oil and sauté for 3 min./120°C/speed 1.
Prepare tomatoes and chili
Meanwhile, wash 2 large tomatoes, remove the stalk and cut into cubes. Wash 1 green chili pepper, cut off the stalk end and chop the pod finely.
Add spices and sauté
Add tomato cubes, chopped chili, 1 tbsp Garam Masala, 1 tsp cumin, 1 tsp turmeric and 0.5 tsp chili flakes to the mixing bowl and sauté for 3 min./100°C/speed 1.
Add chickpeas and water and bring to a boil
Add 265 g drained chickpeas (canned) and 3–4 tbsp water, season with salt and pepper and cook for 5 min./100°C/speed 1.
Let the curry simmer
Let the curry simmer with the lid half on for 10 min./90°C/speed 1 until the consistency is nice and creamy.
Prepare coriander
In the meantime, rinse 15 g coriander, shake dry, pluck off the leaves and chop roughly.
Season and serve
Season the chole with salt, pepper and 1 splash of lime juice and serve sprinkled with coriander. Serve with basmati rice or naan.
Finished cooking? Great! 🎉
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Created by
Anna Müller
2
Rezepte
0
Kochbücher
Allergens
- Celery
- Mustard
- Sesame seeds
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