Chickpeas in spiced tomato-onion sauce.
Amchur (dried mango powder) provides authentic sourness; lemon juice substitutes. Chole masala spice blend is traditional but garam masala works.
This is one of India's most popular street foods. Naturally vegan and high in protein.
Ingredients
Scale
Measurement units
- 3 tbsp Vegetable oil
- 1 tsp Cumin seeds
- 1 Yellow onion, finely diced
- 4 Garlic cloves, minced
- 1 tbsp Fresh ginger, grated
- 1 Serrano pepper, minced
- 2 tsp Ground coriander
- 1 tsp Ground cumin
- ½ tsp Ground turmeric
- 1 tbsp Garam masala
- ½ tsp Cayenne pepper
- 1 ½ cup Tomato puree or crushed tomatoes
- 2 cans Canned chickpeas, drained and rinsed
- ½ cup Water
- 1 tsp Salt
- 1 tsp Amchur (dried mango powder) or 2 tbsp lemon juice
- ¼ cup Fresh cilantro, chopped
Ingredients
Scale
Measurement units
- 3 tbsp Vegetable oil
- 1 tsp Cumin seeds
- 1 Yellow onion, finely diced
- 4 Garlic cloves, minced
- 1 tbsp Fresh ginger, grated
- 1 Serrano pepper, minced
- 2 tsp Ground coriander
- 1 tsp Ground cumin
- ½ tsp Ground turmeric
- 1 tbsp Garam masala
- ½ tsp Cayenne pepper
- 1 ½ cup Tomato puree or crushed tomatoes
- 2 cans Canned chickpeas, drained and rinsed
- ½ cup Water
- 1 tsp Salt
- 1 tsp Amchur (dried mango powder) or 2 tbsp lemon juice
- ¼ cup Fresh cilantro, chopped
Instructions
Bloom spices and cook aromatics
Heat oil in a large pot over medium heat (325-350°F surface). Add cumin seeds and let sizzle 30 seconds until fragrant. Add onion and cook 6 to 8 minutes until golden brown. Add garlic, ginger, and serrano. Cook 2 minutes until fragrant.
Equipment
- large pot or skillet
Ingredients
- vegetable oil (3 tbsp)
- cumin seeds (1 tsp)
- onion, diced
- garlic, minced
- ginger, grated (1 tbsp)
- serrano, minced
Add spices
Add coriander, ground cumin, turmeric, garam masala, and cayenne. Stir 1 minute until fragrant. Add tomato puree and cook 5 minutes until slightly thickened and oil begins to separate at edges.
Equipment
- large pot or skillet
Ingredients
- coriander (2 tsp)
- ground cumin (1 tsp)
- turmeric (½ tsp)
- garam masala (1 tbsp)
- cayenne (½ tsp)
- tomato puree (1 ½ cup)
Simmer the chickpeas
Add chickpeas, water, and salt. Use a potato masher or fork to mash about one-quarter of the chickpeas to thicken the gravy. Simmer 15 minutes, stirring occasionally, until sauce clings to chickpeas and flavors meld.
Equipment
- large pot or skillet
Ingredients
- chickpeas (2 cans)
- water (½ cup)
- salt (1 tsp)
Finish and serve
Stir in amchur (or lemon juice). Taste and adjust salt and tanginess. Garnish with cilantro. Serve with basmati rice, naan, or bhatura.
Ingredients
- amchur (1 tsp)
- cilantro (¼ cup)
Before you cook
Cook notes
- • Amchur (dried mango powder) provides authentic sourness; lemon juice substitutes.
- • Chole masala spice blend is traditional but garam masala works.
- • This is one of India's most popular street foods.
- • Naturally vegan and high in protein.
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