1 tablespoon vegetable oil
1-1/2 cups finely chopped onions
2 tablespoons minced garlic
2 teaspoons finely grated fresh ginger
1 teaspoon cumin seeds
1 teaspoon coriander
1/2 teaspoon garam masala
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper (or to taste)
3 cups cooked chickpeas
a 14-ounce can of chopped tomatoes
1/2 cup water
salt and pepper
freshly-squeezed lemon juice
chopped fresh cilantro

Cooking Instructions

Heat the oil over medium heat in a large skillet. When hot, add the onions. Cook, stirring frequently, for 3 to 5 minutes or until the onions begins to soften and turn translucent. Add the garlic and ginger and cook for a minute longer. Add the spices and cook for 30 seconds, stirring continuously. Add the cooked chickpeas, chopped tomatoes and 1/4 cup of the water and bring to a simmer. Cover and simmer 15 minutes (check every few minutes and, if it begins to dry out, add more water.) Season to taste with salt and pepper and lemon juice. Garnish with the chopped cilantro and serve.

Makes 4 servings

>>Back to Chole Main Page
recipe courtesy of