Savour as a snack or enjoy with rice and flat-bread, the dish is sure to delight you. Chole masala, the spice-mix available in stores adds pep and zing to the dish.
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Curried Chickpeas
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
High in protein and dietary fiber, these curried chickpeas are a flavorful dish that can be enjoyed as a snack or paired with rice and flatbread.
Ingredients
Units
Scale
- 250 grams chickpeas, soaked for a few hours and pressure cooked or canned, drained and rinsed
- 2 large onions, finely chopped
- 2 medium tomatoes, chopped
- 10 to 12 large garlic pods, chopped
- 1 tbsp oil
- 1 tsp mustard seeds
- 1 tsp urad dal
- 2 tsp chole masala
- Salt, to taste
- Fresh coriander leaves, for garnish
Instructions
- In a wok, heat 1 tbsp of oil over medium heat. Add 1 tsp of mustard seeds and 1 tsp of urad dal, and let them crackle and sizzle.
- Add the chopped garlic and sauté until its aroma fills the kitchen.
- Stir in the chopped onions and sauté for 8-10 minutes, until they become soft and translucent.
- Add the chopped tomatoes and cook for another 5 minutes, until they soften.
- Mix in 2 tsp of chole masala and salt to taste, stirring well to combine.
- Add the cooked or canned chickpeas to the wok, stirring to coat them in the spice mixture. Cook for an additional 5-7 minutes, allowing the flavors to meld together.
- Garnish with fresh coriander leaves before serving.
Notes
- For a quicker version, use canned chickpeas.
- Adjust the spice level by varying the amount of chole masala.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Serve with rice or flatbread for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6
- Sodium: 400
- Fat: 8
- Carbohydrates: 35
- Fiber: 10
- Protein: 12
- Cholesterol: 0
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Chickpeas. I think it’s worth using dried chickpeas rather than canned, which lose texture – too soft. You don’t have to soak or cook them for very long if you start by bringing them to the boil from cold and leave them soaking in the hot water. I’ve heard that very old dried peas might take longer to cook.
thx alisha
Priya, these are lovely! What amazing flavors…a must try!
oops, my mistake ! Thanks Dan for letting me know !
Oil – 1 tbsp. Mustard & urad Dal -1 tsp each
oil & the mustard seeds, urad dal [as mentioned in the instructions] are not in the ingredient list