chickpeas curry (chole recipe easy)
Ingredients
- 1 small onion chopped
- 2-3 clove garlic minced
- 1½ inch tsp ginger julienne
- 2 small tomato chopped
- 1/3 teaspoon cumin seeds
- 2 tablespoon oil
- 1 tin chickpeas
- 1 tablespoon curry powder
- 2 tablespoon lemon juice or mango powder
- salt to taste
Instructions
- Heat oil in the pan, then add cumin seeds and onion garlic.
- Then fry till onions become brown.
- Add tomatoes and some curry powder, chilli powder (1 tbsp) and press down on the tomatoes while cooking to release their juices.
- Add chickpeas, 1/2 cup of water and salt to taste. Note that tinned chickpeas may already have added salt.
- Boil for 5 minutes and the dish is ready.
- Add some lemon juice just before serving unless you do not want it to be sour.
- You can eat it with rice, roti or with bread (if you want you can add chopped green chilli, my kids like to feel the heat ? ).
Notes
Chickpea Curry Recipe: “One Bite of This Chickpea Curry and You’ll Feel at Home”
Living as a bachelor or a student often means balancing a busy schedule while sticking to a budget. Cooking at home may seem like a challenge, but with a few simple, affordable recipes, you can create delicious, nutritious meals without spending too much time in the kitchen. Whether you’re new to cooking or just looking for quick meal ideas, here are some tips and recipes that fit perfectly into a busy lifestyle.
If you’re searching for a comforting, delicious, and healthy vegetarian meal, this chickpea curry is exactly what you need. Packed with nourishing protein and rich, heartwarming flavors, it’s an easy-to-make dish that pairs wonderfully with rice, roti, or bread. This recipe is not only vegetarian but also budget-friendly, and the best part? It can be prepared in under 30 minutes, making it the perfect go-to meal when you’re craving something quick, satisfying, and wholesome. Here’s how to make it! Bachelor or Student Life Cooking Chickpea Curry Recipe
Ingredients:
- 1 small onion, finely chopped
- 2-3 garlic cloves, minced
- 1½ inch ginger, julienned
- 2 small tomatoes, chopped
- 1/3 teaspoon cumin seeds
- 2 tablespoons oil (olive oil or vegetable oil works well)
- 1 tin of chickpeas (drained)
- 1 tablespoon curry powder
- 1 tablespoon chili powder (adjust to taste)
- 2 tablespoons lemon juice or mango powder (for tanginess)
- Salt to taste
Instructions:
- Prepare the base: Heat oil in a pan over medium heat. Once hot, add cumin seeds and let them sizzle. Then, add the chopped onions, garlic, and ginger. Sauté until the onions turn golden brown, stirring frequently to avoid burning.
- Cook the tomatoes: Add the chopped tomatoes, curry powder, and chili powder to the pan. Press down on the tomatoes while cooking to release their juices and mix well with the spices. Cook for about 5 minutes, stirring occasionally.
- Add chickpeas and simmer: Add the drained chickpeas and ½ cup of water. Season with salt to taste (be mindful if using tinned chickpeas as they may contain added salt). Stir the mixture well and bring it to a boil. Let it simmer for about 5 minutes to allow the flavors to meld.
- Finish with lemon juice: Just before serving, stir in the lemon juice or mango powder for a tangy finish. If you prefer a milder flavor, you can skip this step.
- Optional: For a spicier kick, feel free to add some chopped green chilies.
Serving Suggestions:
This chickpea curry pairs beautifully with steamed rice, whole wheat roti, or even fresh bread. For a complete meal, you can also serve it with a side of yogurt or salad.
Notes:
- For a richer flavor, you can add a pinch of garam masala or coriander powder.
- Adjust the chili powder according to your spice preference, especially if serving children.
- This recipe is versatile—feel free to add vegetables like spinach or potatoes for added nutrition.
Why You’ll Love This Recipe:
This chickpea curry is perfect for busy weeknights or meal prep. It’s nutritious, filling, and packed with flavor. Plus, it’s vegan, gluten-free, and rich in plant-based protein, making it a great choice for anyone following a vegetarian or vegan diet.
Enjoy your flavorful chickpea curry, a dish that’s easy, quick, and perfect for the whole family!
chickpeas curry (chole recipe easy)
Ingredients
- 1 small onion chopped
- 2-3 clove garlic minced
- 1½ inch tsp ginger julienne
- 2 small tomato chopped
- 1/3 teaspoon cumin seeds
- 2 tablespoon oil
- 1 tin chickpeas
- 1 tablespoon curry powder
- 2 tablespoon lemon juice or mango powder
- salt to taste
Instructions
- Heat oil in the pan, then add cumin seeds and onion garlic.
- Then fry till onions become brown.
- Add tomatoes and some curry powder, chilli powder (1 tbsp) and press down on the tomatoes while cooking to release their juices.
- Add chickpeas, 1/2 cup of water and salt to taste. Note that tinned chickpeas may already have added salt.
- Boil for 5 minutes and the dish is ready.
- Add some lemon juice just before serving unless you do not want it to be sour.
- You can eat it with rice, roti or with bread (if you want you can add chopped green chilli, my kids like to feel the heat ? ).