Spiced Chickpeas (Chole)

admin 26/04/20 Recipes


4 servings

Prep Time


Cook Time



2 tablespoons: vegetable oil

1 teaspoon: ground cumin

1/2 teaspoon: ground dried red chilies

2: serrano chile peppers, seeded and chopped

2 large: onions, chopped

2 (15 ounce) cans: garbanzo beans (chickpeas), drained

3 tablespoons: lemon juice

2/3 cup: water

: salt to taste


3 tablespoons: minced fresh ginger root

2 large: tomatoes, chopped

1/4 cup: chopped fresh cilantro, for garnish


Heat the vegetable oil in a large pot over medium heat. Stir in the cumin and ground red chilies, and cook for a few seconds until the spices are fragrant. Add the serrano chiles, onions, garbanzo beans, lemon juice, and water; season to taste with salt. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the vegetables are tender and most of the liquid has evaporated, about 15 minutes. Sprinkle with ginger, tomatoes, and cilantro to serve.


Calories: 285 kcal

Carbohydrates: 44.7 g

Cholesterol: 0 mg

Fat: 8.9 g

Fiber: 9.1 g

Protein: 8.9 g

Sodium: 527 mg

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