North Indian · Lunch, Dinner

Chole with rice

Tangy spiced chickpea curry simmered until thick, served over fluffy basmati rice.

Calories

697 kcal

Protein

24 g

Carbs

117 g

Fat

15 g

Prep

15 min

Cook

40 min

Per serving, for one person.

• Vegan
• Vegetarian
• Eggetarian
• Pescatarian
• Gluten free
• Dairy free

Ingredients

• 90 g Dried chickpeas
• 60 g Basmati rice
• ½ onion Onion
• ¾ tomato Tomatoes
• 2 cloves Garlic
• 5 g Ginger
• ½ tbsp Sunflower oil
• 1 tsp Garam masala
• 1 tsp Ground coriander
• ¼ tsp Chaat masala

Method

1. Soak the chickpeas overnight, then boil in fresh water for 35-40 minutes until tender (or pressure cook for 20 minutes).
2. Cook the rice separately according to packet instructions.
3. Warm the oil and cook the onion for 7-8 minutes until golden, then add garlic, ginger and spices for a minute.
4. Add the tomato and cook for 6-8 minutes until thickened, then stir in the chickpeas and simmer for 10 minutes before serving with rice.

More North Indian recipes

• Masala omelette with cheese378 kcal · 23 g protein
• Butter chicken with cucumber salad485 kcal · 34 g protein
• Paneer tikka with mint yogurt586 kcal · 33 g protein
• Saag paneer590 kcal · 29 g protein
• Aloo paratha with curd534 kcal · 16 g protein
• Paneer paratha with mint chutney645 kcal · 27 g protein

More vegan recipes

• Waakye (Ghanaian rice and beans)488 kcal · 18 g protein
• Red red (Ghanaian bean stew with fried plantain)533 kcal · 18 g protein
• Kelewele (Ghanaian spiced fried plantain)360 kcal · 6 g protein
• Akara (Nigerian bean fritters)222 kcal · 9 g protein
• Asaro (Nigerian yam and bean porridge)556 kcal · 14 g protein
• Hausa koko (Ghanaian spiced millet porridge)314 kcal · 9 g protein