Indian Chickpea Curry
Main Course
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Cook Time
35 min
Servings
4
Difficulty
Easy
Prep Time
20 Min
Ingredients (15 ingredients)
-
1 piece Onion
-
3 clove Garlic
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15 g Ginger (fresh)
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3 tbsp Ghee or Oil
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2 piece Tomatoes (large)
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1 piece Green chili pepper
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1 tbsp Garam Masala
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1 tsp Cumin (ground)
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1 tsp Turmeric (ground)
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0.5 tsp Chili flakes
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265 g Chickpeas (can, drained)
-
1 pinch Salt
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1 pinch Pepper
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15 g Coriander (fresh)
-
1 Spritzer Lime juice
Preparation (8 steps)
Chop onion, garlic and ginger
Add 1 onion, 3 cloves of garlic and 15 g of ginger to the mixing bowl and chop for 3 sec./speed 5. Scrape down with the spatula.
Sauté onion mixture
Add 3 tbsp ghee or oil and sauté for 3 min./120°C/speed 1.
Prepare tomatoes and chili
In the meantime, wash 2 large tomatoes, remove the stalk and cut into cubes. Wash 1 green chili pepper, cut off the end of the stalk and finely chop the pod.
Add and sauté spices
Add diced tomatoes, chopped chili, 1 tbsp Garam Masala, 1 tsp cumin, 1 tsp turmeric and 0.5 tsp chili flakes to the mixing bowl and sauté for 3 min./100°C/speed 1.
Add chickpeas and water and bring to the boil
Add 265 g drained chickpeas (can) and 3–4 tbsp water, season with salt and pepper and bring to the boil for 5 min./100°C/speed 1.
Let the curry simmer
Let the curry simmer with the lid half on for 10 min./90°C/speed 1 until the consistency is nice and creamy.
Prepare coriander
In the meantime, rinse 15 g of coriander, shake dry, pluck off the leaves and chop coarsely.
Season and serve
Season the Chole with salt, pepper and 1 splash of lime juice and serve sprinkled with coriander. Basmati rice or Naan goes well with this.
Finished cooking? Great! 🎉
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Allergens
- Celery
- Mustard
- Sesame seeds
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