Indian · serves 2

Chole

Big flavour, mostly from a can. Serve with rice, bhature, or bread.

40 min Some work Vegetarian

Ingredients

  • 2 cups boiled chickpeas (or 2 cans)
  • 2 onions, chopped
  • 3 tomatoes, pureed
  • 1 tbsp ginger-garlic paste
  • 2 tsp chole masala
  • 1 tsp cumin
  • 1 tea bag (optional, for colour)
  • 3 tbsp oil

Method

  1. If boiling from dry: cook soaked chickpeas with a tea bag for colour, 6 whistles.
  2. Brown onions well in oil with cumin.
  3. Ginger-garlic, then tomato puree, chole masala, salt. Cook till thick.
  4. Add chickpeas plus 1 cup of their water. Simmer 15 minutes.
  5. Mash some chickpeas to thicken. Lemon and sliced onion on the side.

Questions people ask about Chole

How long does Chole take?

About 40 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of chickpeas in Chole?

Use canned is fine and saves an hour; rinse them well, the canning liquid tastes metallic.

Can I make Chole ahead of time?

Yes, and it is better for it. Cool it fully, refrigerate for up to three days, and reheat gently with a splash of water. The flavours settle overnight.

Is Chole vegetarian?

Yes, and as written it is vegan too. Check your specific brands if that matters to you.

Do I need a pressure cooker for Chole?

A cooker is faster but not essential. In an open pot, expect roughly three times the cooking time and keep an eye on the water level, topping up with hot water rather than cold.

What do you serve with Chole?

Lemon and sliced onion on the side. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

Don't know what to cook? Let it decide →

Read more on the technique

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