Chole Chaat (Chickpea Curry) Yum Chole Chaat (Chickpea Curry) Print recipe Print with main photo Print text only Serves 4 Prep time 10 minutes Cook time 35 minutes Total time 45 minutes Dietary Vegan, Vegetarian Meal type Lunch, Main Dish, Side Dish, Snack Misc Pre-preparable, Serve Hot Region Indian From book A Little Taste of India, Murdoch Books, Chole Chaat is a spicy Indian chickpea curry made with a base of fresh ginger, garlic and tomatoes; serve with steamed Basmati rice and assorted sambals. Ingredients 1 x 400g tin chickpeas 2 teaspoons raw coconut oil (or ghee) 1 onion, peeled and finely diced 3 cloves garlic, peeled and minced 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon ground turmeric 1 teaspoon ground garam masala 2.5 cm (1") fresh ginger root, grated 2 red or green chillies, finely chopped 1 x 400g tinned chopped tomatoes 1 x tablespoon Marigold Swiss Vegetable Bouillon Powder (mixed with hot water in empty tinned tomato tin) chopped fresh coriander (to garnish) Note Chole Chaat is a spicy Indian chickpea curry made with a base of fresh ginger, garlic and tomatoes; serve with steamed Basmati rice and assorted sambals. Directions Step 1 Heat the coconut oil in a large saucepan over medium-high heat and cook the onion until golden and softened. Step 2 Add the dry spices and cook for 1 minute. Add the garlic, ginger, chillies and tinned tomatoes and stir to combine. Step 3 Add the chickpeas and 1 x tomato tin of hot water along with the stock powder. Step 4 Season with salt and pepper to taste. Bring to the boil then reduce the heat to low and simmer for 25 - 30 minutes. Step 5 Serve with steamed Basmati rice and a sprinkling of fresh coriander.