Punjabi chole

Recipe Information

Ingredients

• 1 teaspoon vegetable oil

• 1 1/2 teaspoons cumin seeds

• 1 bay leaf

• 1/2 inch cinnamon stick

• 1 tablespoon grated fresh ginger

• 2 tablespoons chopped garlic

• 2 medium onions, chopped

• 1 teaspoon ground coriander

• 1/2 teaspoon ground turmeric

• 2 teaspoons salt

• 1/4-1/2 teaspoon cayenne pepper

• 2 medium tomatoes, chopped

• 2 (15 ounce) cans chickpeas, rinsed and drained

• 1/2-1 teaspoon garam masala

• 1 tablespoon fresh lemon juice

Directions

• Heat the oil in a large saucepan and cook the cumin seeds, bay leaf, and cinnamon while stirring until fragrant.

• Add the ginger and garlic and cook until lightly browned.

• Add the onions and sauté until translucent. Add water as needed to prevent sticking.

• Add the coriander, turmeric, salt, cayenne pepper, and tomatoes.

• Bring this mixture to a boil and add the chickpeas.

• Cover the pan and let it simmer on a low heat for 10-15 minutes.

• Add garam masala and lemon juice and serve.

Nutrition (per serving)

• Calories: 300 cal

• Total fat: 3g

• Saturated fat: 0g

• Cholesterol: 0mg

• Sodium: 644mg

• Carbohydrate: 58g

• Fiber: 12g

• Protein: 12g