I call it Punjabi Chole because it definitely sounds cooler, but this dish is also commonly called Chickpea Curry.
I started making curries when I got bored of plain lentils, plain veggies, plain stir-fries… Because let’s be honest; veggies are amazing but sometimes you want something more tempting, more pleasant, with much more flavours and a delectable texture.
My boyfriend being a native Punjabi, I got to try over and over some pure Punjabi Chole made by his family. And I have to admit, I got addicted to it. So I have been working on my own Chickpea Curry recipe for a while (maybe just an excuse to have Punjabi Chole as often as I could), and I am more than satisfied with this delicious recipe I finally came up with.
This Chickpea Curry is:
-High in protein
-Easy to make
-Free from any refined ingredient
-And it can be made in less than 30 minutes!
I love to have it with white rice as it is an easy side dish to make, but you should definitely try to have some with chapatis (Indian flat bread) if you’re feeling fancy. I currently don’t have a recipe for chapatis, but they aren’t too difficult to make, here is a recipe I like if you want to try.
Recipe in video:
Calories per serving: 310 – Macros: 17g P/ 46 g C/ 8g F
Prep time: 5 minutes – Cook time: 25 minutes – Yield: 10 servings
- 300 g red lentils (raw weight, soaked and rinced)
- 1 L water
- 2 tsp salt
- 1 tsp turmeric powder
- 1 tsp chilli powder
- 1 tsp chana masala*
- 1 1/2 tsp ground coriander
- 800 g soft chickpeas** (cooked weight)
- 2 onions, peeled and finely chopped
- 3 garlic cloves, peeled and finely chopped
- 1 tsp of ginger, finely chopped
- 2 tsp cumin seeds
- 350 g tomato paste (or crushed tomatoes)
- 1 handful fresh coriander, chopped
- 1/2 lime (or lemon)
- Watch the one minute recipe video (scroll up a bit) to see all instruction steps.
- In a large saucepan, bring the water to a boil. Add the red lentils, salt, turmeric, chilli, chana masala, and ground coriander. Simmer for 10 minutes with the lid on. Stir occasionally.
- While lentils are cooking, heat up a large pan with olive oil. Add the onions, garlic cloves, ginger, and cumin seeds. Cook on medium heat until onions are golden brown. Stir occasionally.
- Meanwhile, add the chickpeas to the saucepan, and simmer with open lid for an additional 5 minutes, until lentils are soft and creamy. Stir occasionally.
- While lentils finish cooking and once onions are golden brown, add tomato paste to the pan. Cook for an additional 2 minutes.
- Pour the onion stir-fry into the large saucepan. Add fresh coriander and the juice of 1/2 lime, and cook on low-heat for 5 more minutes with close lid.
- Serve with rice/ chapatis/ bread, and enjoy!
- Store in the fridge for up to one week.
-*Chana masala is optional but highly recommended for this recipe. Here is the link to the one I use.
-**You want your chickpeas to be extra soft for this recipe. I personally steam them twice in a rice cooker. You can also use a pressure cooker, boil them, or buy your chickpeas in cans if it is more convenient for you. Canned chickpeas are a good and easy alternative as they are usually really soft.
Did you make this recipe? Tag @thedorkyfrench on instagram and hashtag it #thedorkyfrench
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