This simple vegan Indian chickpea curry or chole is the perfect cheap and simple meal to make curry night any night!
A Simple Chole Recipe.
You all know I am a sucker for Indian flavours, to me they are the most vibrant and magical flavours in food.
This recipe has many names and faces, whether that be chana masala or chole or channay.
It is typically vegan by nature just like so much great Indian and Pakistani food.
My version used canned chickpeas and it is the sort of thing that I consider a TV dinner.
Curling up on the sofa with this, a movie and some beer and I am a happy chap!
Using Dried Chickpeas.
I use a lot of chickpeas and tend to ebb and flow between canned and dried chickpeas.
The sort of unplanned meal that I can knock up without forward planning.
But if you want to plan and make this recipe even more frugal it works perfectly with dried chickpeas.
Just soak them overnight and then boil for an hour and twenty minutes to an hour and a half. You can cook them unsoaked but they will take upwards of four hours.
If you have a pressure cooker then you can cook chickpeas that have been soaked overnight in 15-20 minutes.
Unsoaked chickpeas take anywhere between 35 and 45 minutes.
Remember to reserve some of the cooking liquid to make the sauce!
I usually serve this recipe with a beer and some Indian flatbread.
However, it does work rather nicely as a side dish.
Adding four of my Indian Spiced Roast Chicken Legs makes a great meal.
It would also be wonderful with this Indian roast lamb!
When it comes to frugality a chole or and Indian chickpea curry is right up there, a simple cheap meal that packs flavours well above its 'pay grade'!
- 2 Tbsp Cooking Oil
- 400 g (14 oz) Can Chickpeas
- 1 Tbsp Dried Chili flakes
- 125 g (4.5oz) Onion
- 200g (7 oz) Tomatoes
- 1 Tsp Cumin Seeds
- 1 Tsp Corriander Seeds
- 3 Green Cardamom
- 1/2 Cinamon Stick
- 2 Garlic Cloves
- 15 g (0.5 oz) Ginger
- 1/2 Tsp Ground Turmeric
- 1 Tsp Ground Coriander
- 1 Tsp Cumin Powder
- 1 Tbsp Dried Fenugreek Leaves
- 2 Tbsp Garam Masala
- Handful of Coriander Leaves
- Salt to Taste
- Cut the onion into a 5-7mm dice.
- Cut the tomatoes into a 2cm dice.
- Mince the garlic cloves.
- Grate the ginger.
- Heat a heavy-based pan over a medium-high heat and add the cooking oil.
- When to temperature add the chilli flakes, cardamom pods, cinnamon stick, cloves, and coriander seeds.
- Cook for a minute then add the cumin seeds and cook for a further minute.
- Add the onions and cook for 10 minutes or until they begin to colour.
- Throw in the ginger and garlic, stir and cook for a further minute.
- Add the tomatoes and all of the powdered spices and stir well.
- Add the chickpeas and pour in enough of the reserved liquid from the can to form a nice sauce.
- Taste and add salt as required then simmer for 15 minutes.
- Serve sprinkled with chopped coriander.
Amount Per Serving: Calories: 523Total Fat: 22gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 0mgSodium: 807mgCarbohydrates: 69gFiber: 20gSugar: 14gProtein: 19g
Calorific details are provided by a third-party application and are to be used as indicative figures only.