Chhole (chickpea curry)

Tired of the eternal butter chicken or palak paneer? Want to try an authentic Punjabi dish? Then this recipe is for you. It’s vegan and delicious.

Preparation time: 15 minutes

Overall cooking time: 30 min

Ingredients for 4 people

• 20 g chickpea flour

• 40 g margarine

• 1 tsp cumin seeds

• 300 g red onion

• 1 tbsp ginger paste

• 2 tsp garlic paste

• 400 g canned chopped tomatoes

• 1 ½ tsp salt

• 10 g turmeric

• 1 tsp ground coriander

• ½ tsp ground black pepper

• 1 ½ tsp garam masala

• 20 g lemon juice

• 500 g canned chickpeas, rinsed and drained

• 100 g plant-based yogurt, to serve

Preparation

1. Place chickpea flour into a pan and roast until color darkens. Transfer into a bowl and set aside.

2. Place margarine into a pan and melt.

3. Add cumin seeds and cook into the margarine for approximately 1 min.

4. Add onion, ginger paste, and garlic paste and chop in a blender until you obtain a smooth paste.

5. Add into the paste, tomatoes, salt, turmeric, ground coriander, pepper, garam masala, and reserved chickpea flour, blend.

6. Cook the mixture in a pan at medium heat for approximately 10 min.

7. Add lemon juice and chickpeas and cook for 10 more minutes.

8. Serve garnished with yogurt and fresh coriander.

Nutritional values per person:

392 calories | 14,7 g protein | 40,8 g of carbs of which 16 g are sugar | 6,8 g fat | 14,2 g fiber

CO2 Emission per portion: 354g