Chhole (Chickpea Curry)

4.7
(76)
64 Reviews

This healthy Indian recipe is a flavorful chickpea curry that you can make in just 20 minutes. Also called chana masala, this dish is a comforting and delicious dinner.

By
Shefaly Ravula, PA-C
Shefaly Ravula, PA-C
Shefaly Ravula, PA-C

Shefaly Ravula has been a board-certified physician assistant for about 20 years and is experienced in gastroenterology, metabolic health and culinary medicine. She practices in a virtual telehealth setting, helping patients solve nutrition ambiguity by using a culinary medicine toolkit. She has been published and interviewed in magazines, blogs and podcasts—some for culinary topics and some for medical topics related to these fields.

EatingWell's Editorial Guidelines
and
Amee Meghani
Amee Meghani

Amee Meghani is a mechanical engineer who develops recipes on the side. She grew up learning to cook from her mother, an immigrant from India who taught her both Eastern and Western culinary traditions, and now Amee loves to bring her own family into the kitchen and get them involved.

EatingWell's Editorial Guidelines
Updated on September 23, 2025
Reviewed by Dietitian
Sarah Pflugradt, Ph.D., RDN, CSCS
Sarah Pflugradt
Reviewed by Dietitian Sarah Pflugradt, Ph.D., RDN, CSCS

Sarah Pflugradt is a registered dietitian who holds a Ph.D. in Health and Human Performance and is a certified strength and conditioning specialist. Her extensive background in dietetics has made her a sought-after expert in family and youth sports nutrition.

EatingWell's Editorial Guidelines
Active Time:
15 mins
Total Time:
20 mins
Servings:
6
Yield:
6 servings
Nutrition Profile:
Gut Healthy Anti-Inflammatory Mediterranean Diet Diabetes-Friendly Nut-Free Dairy-Free Low-Sodium Soy-Free High-Fiber Heart-Healthy Vegan Vegetarian Egg-Free Gluten-Free Low-Calorie
  • This chickpea curry can be ready in just 20 minutes and is packed with incredible flavor.
  • Chickpeas are rich in fiber, which supports digestive health, as well as iron, which helps combat fatigue.
  • Using canned chickpeas saves time, but cooking dried beans from scratch may offer more flavor and a creamier texture.

You won't believe how fast this Chhole comes together with out-of-this-world flavor. Aromatic garlic, ginger, onion and serrano pepper form the anti-inflammatory base of this recipe, and the warm Indian spices of coriander, cumin, turmeric and the blend garam masala elevate your senses and give this dish a beautiful color. The fiber-rich chickpeas provide satiating plant-based protein, and the tomatoes add moisture to meld the flavors together. Keep reading for our expert tips on cooking technique, grains to serve it with and more!

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! 

  • This recipe uses canned chickpeas, which are fully cooked to save time. However, you can use freshly cooked dried beans, which may provide extra flavor and a creamier texture.
  • We like our curry with chickpeas, but for a change, you can substitute the beans with another variety or lentils. If you're not a fan of cilantro, feel free to replace it with parsley.
  • You can use this recipe as a base to add fresh vegetables from your garden, including carrots, cauliflower, bell peppers, sweet potatoes, green beans, spinach or broccoli. Be sure to cut them into bite-sized pieces before sautéing.
  • If one serrano pepper isn't spicy enough, add more or add a small amount of chili paste or a Sriracha-style sauce. If you want your chili milder, try a jalapeño or poblano pepper.

Nutrition Notes

  • The spice mixture in this recipe includes coriander, cumin, turmeric and garam masala, which is a mix of many warm spices such as cinnamon, nutmeg and black pepper. Even though dried spices are typically consumed in small amounts, they contain anti-inflammatory phytonutrients that have been studied for helping to reduce the risk of metabolic syndrome, type 2 diabetes and obesity.
  • Chickpeas are a great source of plant-based protein. They also provide a hefty amount of fiber for your digestive health and iron for fighting fatigue. Chickpeas are also a good source of magnesium and potassium, two nutrients important for blood pressure regulation.
  • Canned tomatoes are a convenient and nutritious addition to this meal. All tomatoes have the antioxidant lycopene, but cooked tomatoes have more lycopene, which is better absorbed by your body. So while all tomatoes are good for you, there are some advantages to choosing canned.
ingredients for chickpea curry laid out on a wooden cutting board

Photographer: Fred Hardy, Food Stylist: Margaret Monroe Dickey
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Ingredients

Original recipe (1X) yields 6 servings

  • 1 medium serrano pepper, cut into thirds

  • 4 large cloves garlic

  • 1 (2-inch) piece fresh ginger, peeled and coarsely chopped

  • 1 medium yellow onion, chopped (1-inch)

  • 6 tablespoons neutral oil, such as canola or avocado

  • 2 teaspoons ground coriander

  • 2 teaspoons ground cumin

  • ½ teaspoon ground turmeric

  • 2¼ cups no-salt-added canned diced tomatoes with their juice (from a 28-ounce can)

  • ¾ teaspoon  kosher salt

  • 2 15-ounce cans chickpeas, rinsed

  • 2 teaspoons garam masala

  • ¼ cup fresh cilantro for garnish

Directions

  1. Pulse serrano, 4 cloves garlic and ginger in a food processor until minced. Scrape down the sides and pulse again. Add onion; pulse until finely chopped, but not watery.

    overhead shot of chopped onions in a food processor

    Photographer: Fred Hardy, Food Stylist: Margaret Monroe Dickey

  2. Heat 6 tablespoons oil in a large saucepan over medium-high heat. Add the onion mixture and cook, stirring occasionally, until softened, 3 to 5 minutes. Add 2 teaspoons coriander, 2 teaspoons cumin and ½ teaspoon turmeric and cook, stirring, for 2 minutes.

    overhead shot of chopped onions and spices in a pan with a wooden spoon

    Photographer: Fred Hardy, Food Stylist: Margaret Monroe Dickey

  3. Pulse 2¼ cups tomatoes with juice in the food processor until finely chopped. Add to the pan along with ¾ teaspoon salt. Reduce heat to maintain a simmer and cook, stirring occasionally, for 4 minutes. Add 30 ounces chickpeas and 2 teaspoons garam masala, reduce heat to a gentle simmer, cover and cook, stirring occasionally, for 5 minutes more. Serve topped with ¼ cup cilantro, if desired.

    close-up shot of chickpea curry in a bowl

    Andrew Scrivani

Equipment

Food processor, large saucepan

Frequently Asked Questions

  • Is curry a dish or a spice?

    Curry is the name of this dish, but it can also refer to the spices used in making curry. This recipe calls for garam masala, which is not curry powder, but has some similar ingredients.

  • What should I serve with Chickpea Curry?

    This curry is perfect for serving over your favorite rice, noodles or whole grain such as quinoa or farro. This dish begs for plain or garlic-flavored naan or our Spelt Indian Bread. It's also excellent with our Roasted Sweet Potatoes or Air-Fryer Sweet Potato Fries and Sautéed Broccoli & Kale with Toasted Garlic Butter or a leafy green salad. For a sweet finale, pass around a plate of Almond Burfi.

  • How should I store and reheat leftovers?

    Leftover chickpea curry can be stored in an airtight container and refrigerated for up to 3 days. To reheat, microwave it on High until warm. It's also easy to freeze. Portion it and store it in freezer-safe containers for up to 2 months. Be sure to label the containers so you can keep track of their freshness.

  • What are the signs that Chickpea Curry is no longer edible?

    It's generally easy to determine if your curry has spoiled by looking for several key signs: changes in color, the presence of spotted mold and a strong sour odor. If you taste the curry despite these warnings, it will likely have a sour or bitter flavor that you'll want to spit out. Eating spoiled curry can cause foodborne illness, so it's best to throw it out when in doubt.

EatingWell Magazine, September/October 2016

Nutrition Facts (per serving)

278 Calories
16g Fat
30g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 6
Serving Size about 1 cup
Calories 278
% Daily Value *
Total Carbohydrate 30g 11%
Dietary Fiber 6g 23%
Total Sugars 3g
Added Sugars 0g 0%
Protein 6g 12%
Total Fat 16g 20%
Saturated Fat 1g 6%
Vitamin A 260IU 5%
Vitamin C 18mg 20%
Folate 75mcg 19%
Sodium 354mg 15%
Calcium 65mg 5%
Iron 2mg 12%
Magnesium 34mg 8%
Potassium 356mg 8%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Additional reporting by
Jan Valdez
Jan Valdez

Jan Valdez has years of experience working in test kitchens, primarily in research and development and product development. Her experience in the Good Housekeeping test kitchen in New York City launched a career in professional test kitchens.

EatingWell's Editorial Guidelines
and
Linda Frahm
Linda Frahm
Linda Frahm has been a copy editor and fact checker working with food and nutrition content for the past 30-plus years for consumer print and online publications.
EatingWell's Editorial Guidelines