Chole with Jeera Rice

Name: Chole with Jeera Rice
Prep time: 15 min
Cook time: 30 min
Ingredients: 2 cups Cooked Chickpeas; 1 Onion, finely chopped; 2 Tomatoes, chopped; 1 tsp Ginger-garlic paste; 1 tsp Chole Masala; 1/2 tsp Cumin Seeds; 1 cup Basmati or Regular Rice; 1.5 tbsp Oil, divided; Salt, lemon, and coriander

Warm chickpea masala with cumin rice—a pantry-friendly North Indian main for lunch or dinner.

This is the hot, substantial counterpart to the existing chickpea salad. Use cooked chickpeas for a weeknight version or batch-cook dried chickpeas ahead.

Prep: 15 mins

Cook: 30 mins

Cost: Rs 65 for 2 people

Nutrition: 470 kcal · 18 g protein

Servings: 2

lunchdinnerNorth Indianlunchdinnermainchickpeasgluten-freebudgetWFPB

Nutrition

Per 1 bowl chole with rice (half recipe)

Calories: 470 kcal
Protein: 18 g
Carbs: 82 g
Fat: 8 g
Fiber: 16 g

Dietary

plant based · soy free · nut free · gluten free

Protein sources

chickpeas

Make-ahead

Ingredients

12 cups Cooked Chickpeas
21 Onion, finely chopped
32 Tomatoes, chopped
41 tsp Ginger-garlic paste
51 tsp Chole Masala
61/2 tsp Cumin Seeds
71 cup Basmati or Regular Rice
81.5 tbsp Oil, divided
9Salt, lemon, and coriander

Instructions

1
Cook rice; heat a little oil with cumin and fold it through the cooked rice.
2
Heat remaining oil and cook onion, ginger-garlic, and tomato until the masala is thick.
3
Add chole masala, salt, and chickpeas with a splash of water. Simmer 10 minutes.
4
Mash a few chickpeas against the pan for a thicker gravy if wanted.
5
Finish with lemon and coriander; serve with jeera rice.