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Loading...| 1 can chickpeas | |
| 2 tablespoons canola oil | |
| 2 medium yellow onions , finely chopped | |
| 2 large tomatoes , peeled and finely chopped | |
| 1 tablespoon coriander | |
| 1 tablespoon cumin | |
| 1 teaspoon fenugreek seeds | |
| 1 teaspoon cinnamon | |
| 1 -2 spicy green chili , seeded and finely sliced | |
| 2 tablespoons fresh ginger , grated | |
| 1 lemon , juice of | |
| 1 tablespoon fresh cilantro , chopped |
| 1. | Drain and rinse the chickpeas, and set aside. |
| 2. | Heat the canola oil in a skillet over medium heat. |
| 3. | Add the chopped onions and sauté until golden brown. |
| 4. | Add the finely chopped tomatoes, coriander, cumin, fenugreek seeds, and cinnamon, and cook for 5-7 minutes until the tomatoes are soft and tender. |
| 5. | Add the green chilies and grated ginger, and cook for another 5 minutes. |
| 6. | Add the chickpeas and lemon juice, and stir well. |
| 7. | Reduce the heat to low and simmer for 5-7 minutes, until the mixture is thickened. |
| 8. | Garnish with fresh cilantro and serve over rice or with naan bread. |
Indian Khatte Chole is a protein-rich vegetarian dish that is full of flavor and easy to make.
Chickpeas are rich in fiber, protein, and other essential nutrients.
Some people may find the spices too hot or overwhelming.
Chickpeas are a good source of fiber, protein, iron, and other essential nutrients.
The spices used in this recipe, such as coriander and cumin, have been linked to boosting digestion, reducing inflammation, and aiding in weight loss.
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