Ingredients for Garbanzo Beans Chole
- 1 (15 ounce) can chickpeas, drained and rinsed
- 2 tablespoons ghee
- Onion
- 1 inch ginger, grated
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- Cumin Powder
- 1/2 teaspoon turmeric powder
- Coriander Powder
- Chili Powder
- 1 teaspoon garam masala
- Fresh chopped coriander leaves, for garnish
- Lemon Slice
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How to Make Garbanzo Beans Chole
- Heat 2 tablespoons of ghee in a large pot or pan over medium heat. Add 1 large chopped onion and sauté until softened, about 5 minutes.
- Add 2 minced cloves of garlic and 1 inch of grated ginger. Sauté for another minute until fragrant.
- Stir in 1 (28 ounce) can of crushed tomatoes, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric powder, 1/2 - 1 teaspoon chili powder (adjust to your spice preference), and salt to taste.
- Cook for 5 minutes, stirring occasionally, until the tomatoes have softened slightly.
- Add 1 (15 ounce) can of chickpeas, drained and rinsed. Add 1 cup of water or vegetable broth. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld.
- Stir in 1 teaspoon garam masala. Reduce heat to low, cover, and simmer for 5 minutes more to allow the flavors to deepen.
- Remove from heat and let the Chole rest for 5 minutes before serving.
- Garnish with fresh chopped coriander leaves and a squeeze of lemon juice before serving with rice or naan bread.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
7g
Fat
10g
Carbs
10g