Easy Chhole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
Chickpeas - 1 can, rinsed, drainedOnions - 2 small, finely choppedGarlic: 2 cloves, finely choppedPlain (NOT vanilla) Yogurt: 1/4 cup or less, just enough to make the curry slightly sourOil - 2 tbsp (or less, just enough to saute the onions in)Hot green chilies: 2, slit (optional)Turmeric: 0.0125 tsp (just a pinch)Ground cumin: 1 tspGround coriander: 1 tspFresh ground pepper: 1 tsp or to tasteGaram masala powder: 1 tspSalt: to taste - no more than half a teaspoon, because canned chickpeas are fairly salty already
Heat the oil in a saucepan and saute the finely chopped onions and garlic on medium heat until they are translucent or even golden brown.
Toss in the chilies if you are using them, together with the salt and pepper and spices and cook on medium-low heat for a minute, stirring constantly
Add in the rinsed and drained chickpeas and enough water to half-cover the chickpeas.
Let the chickpeas cook until they are warmed through (they are already cooked before going in the can, so you don't need to cook for long - maybe ten minutes.
Serve hot with freshly made naan or hot rice.
Number of Servings: 5
Recipe submitted by SparkPeople user BIGGIRL2082010.
Toss in the chilies if you are using them, together with the salt and pepper and spices and cook on medium-low heat for a minute, stirring constantly
Add in the rinsed and drained chickpeas and enough water to half-cover the chickpeas.
Let the chickpeas cook until they are warmed through (they are already cooked before going in the can, so you don't need to cook for long - maybe ten minutes.
Serve hot with freshly made naan or hot rice.
Number of Servings: 5
Recipe submitted by SparkPeople user BIGGIRL2082010.
Nutritional Info Amount Per Serving
- Calories: 121.5
- Total Fat: 3.8 g
- Cholesterol: 0.2 mg
- Sodium: 244.2 mg
- Total Carbs: 15.8 g
- Dietary Fiber: 2.8 g
- Protein: 4.4 g
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