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 tablespoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal
- 2 teaspoons chole masala
- Salt, to taste
- Fresh coriander leaves, for garnish
Instructions
- In a wok, heat 1 tablespoon of oil over medium heat. Add 1 teaspoon of mustard seeds and 1 teaspoon 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 teaspoons 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: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6
- Sodium: 400
- Fat: 8
- Carbohydrates: 35
- Fiber: 10
- Protein: 12
- Cholesterol: 0