This Indian chickpea curry is bold, warming, and built around slow-simmered spices and simple pantry staples. Chickpeas absorb the rich tomato base, creating depth without heaviness. The spices are layered gently, bringing warmth rather than heat. It’s a dish rooted in tradition, meant to be hearty and satisfying. Often served with bhature, it also works beautifully with rice or flatbread. Comforting, grounding, and full of everyday nourishment.
Indian Chickpea Curry
Indian chickpea curry chole made with tomatoes and spices for a hearty, comforting vegetarian meal.
Ingredients
Equipment
small soup pot
Cooking Instructions
- Heat oil in a pot over medium heat.
- Add onion and cook until soft and lightly golden, about 6-8 minutes.
- Stir in garlic and ginger and cook for 30 seconds until fragrant.
- Add crushed tomatoes, coriander, cumin, garam masala, turmeric, chili powder, and salt.
- Cook for 5-7 minutes until the sauce thickens slightly.
- Add chickpeas and water and stir well.
- Simmer uncovered for 25 minutes, stirring occasionally.
- Taste and adjust seasoning. Garnish with fresh cilantro before serving.
Nutrition
Notes
Serve with bhature, naan, or rice.
Add more water for a looser curry if needed.
Flavors deepen after resting.