Easy Chickpea Recipe with no onions/no garlic/no tomatoes

Chickpea curry with no onions, no garlic, and no tomato recipe. Quick and easy to prepare. A combination of full protein and carbs is especially great for kids and toddlers. This chickpea recipe goes great with plain roti, purees or parathas, naan, or even bhaturas.

This Chickpea/chole recipe requires fewer ingredients but since this is a no onion, no garlic, and no tomato curry I am adding some potatoes to achieve the right thickness of the gravy. But you may also skip adding potatoes, the taste should be fine only the difference is, the curry would be a little thinner in consistency.

Find out more Chickpea recipes/Chickpea salad here at Chickpea Salad with tofu, cucumber, avocadoes. Full protein and vitamin (sonalichoudhury.com)

Ingredients required to prepare Chickpea recipe

• Chickpeas 2 cups soaked overnight in the water and then strained
• Cumin seeds 1/2 teaspoon
• Potato 1 medium (chopped into small pieces)
• Red chili powder 1 teaspoon
• Cumis powder 1/2 teaspoon
• Coriander powder 1 teapoon
• Hing 1/2 teaspoon
• Salt as per taste
• Homemade Garam masala powder 1 teaspoon
• Coriander leaves chopped 1 tablepoon
• Tamarind pulp concentrated form 1 tablespoon
• Jaggery 1 tablespoon
• Green chili chopped 1 or as required
• Turmeric powder 1/2 teaspoon
• Ginger grated form 1 tablespoon

Preparing the Spices ~

To prepare this chickpea curry I have used my homemade ground garam masala powder which adds up a nice aroma to the curry. I will also mention below all the spices separately that are being used.

• Green cardamoms 4
• Black cardamom 1
• Cinamon stick 1/2 inch
• Cumin seeds 1/2/ teaspoon
• Coriander seeds 1/2 teaspoon
• Clove 1
• Bay Leaves 1 medium sized

Simply grind these above spices and your homemade garam masala is ready to use for this chole curry.

Short Summary for the recipe Chickpea curry

Wash and rinse the chickpeas under running water. Soak these overnight in water. The other day discard the water that has been soaked and give these a rinse once or twice under running water. Use a strainer to easy rinse these. Transfer them into a pressure cooker and fill it with water and some salt Pressure cook until 7 to 8 whistles until achieves a soft texture. Once the chickpeas/chole are being cooked keep aside and prepare the potatoes for this curry.

To prepare the potatoes simply peel and roughly chop the potatoes into small sizes. Heat up some oil, add cumin seeds and let these splutter. then add the chopped potatoes and stir-fry for a few minutes.

In between frying, the potatoes sprinkle some red chili powder, turmeric powder, cumin powder, and coriander powder. Mix and sprinkle some salt then continue to stir and fry until they are nicely cooked.

Next, transfer these into the boiled chole (chickpeas) and give it a stir.

Into the boiled chole and potato mixture then add tamarind pulp and jaggery powder

Next, add chopped coriander leaves, some salt, some crushed ginger and give it a mix.

Add green chili, sprinkle homemade garam masala that we prepared as mentioned above, and mix.

Let this cook and simmer in low to medium flame for 15 to 20 minutes or until you see the chole curry mixture cooked well and reaches the gravy consistency.

Tip~ In between cooking smush these with the spatula which makes it more tempting and adds a thick texture into the curry which is great. Since this is a no onion, no garlic, and no tomato curry it is important to follow these steps to get the right texture and taste. The overall Chickpea curry looks tempting and tasty.

Step-bystep directions to preapre along with the images shown belowWash and rinse the chickpeas nicely under running water.

• Wash and rinse the chickpeas under running water.
• Soak these overnight in water.
• The other day discard the water that has been soaked and give these a rinse once or twice under running water. Use a strainer to easy rinse these.
• Transfer into a pressure cooker and fill it with water and cook until 7 to 8 wistles for soft texture
• Once the chickpeas/ chole are being cooked keep aside and prepare the potatoes for this curry

• To preapre the potatoes simply peel and roughly chop the potatoes into small sizes. Heat up some oil, add cumin seeds and let these splutter. then add the chopped potatoes and stir-fry for few minutes.

• In between frying the potaoes sprinkle some red chili powder for color, turmeric powder, cumin powder, and coriander powder. Mix and add sprinkle some salt then continue to stir-and fry until they are fried and are cooked.

• Next, transfer these into the boiled chole (chickpeas) and give it a stir.

• Into the boiled chole and potato mixture then add tamarind pulp, jaggery powder.

• Add chopped coriander leaves, some salt, some crushed ginger and give it a mix.

• Add green chili, sprinkle homemade garam masala that we preapred as mentioned above and mix.

• Let this cook and simmer in low to medium flame for 15 to 20 minutes or until you see the chole curry mixture cooked well and reaches the gravy consistency.

• Tip~ In between cooking smush these with the spatula which makes it more tempting and adds a thick texture into the curry which is great. Since this is a no onion, no garlic, and no tomato curry it is important to follow these steps to get the right texture and taste.

• The overall Chickpea curry looks tempting and tasty.

Print Recipe below

NUTRITION

Below is the list of Ingredients added to calculate the approx Nutritive value of the recipe Chickpea curry without onion, garlic and tomatoes.

Calorie breakdown