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vegan chickpea curry served in a white bowl with rice, lemon wedges, and fried green chilies

Vegan Chickpea Curry-Chole masala

This delicious vegan chickpea curry called chole masala is a specialty of North India. Made by cooking chickpeas in a rich onion-garlic base and flavored with warm Indian spices, it's a must-try recipe.
Course Main Course
Cuisine Indian, North Indian
Diet Gluten Free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Chickpea soaking time 7 hours
Total Time 40 minutes
Servings 4 people
Calories 135kcal



  • Wash and soak the chickpeas in water for atleast 7 hours or overnight.
  • Put the soaked chickpeas in a pressure cooker with around 2.5 cups of water and salt. Cook on medium flame till 5-6 whistles or till the chickpeas get cooked without losing its shape.
  • In a grinder make a fine paste of onion, garlic, ginger and green chilies. Keep the paste aside.
  • While the chickpeas are getting cooked, heat oil in a heavy bottomed pot. Add all the whole spices and saute for a few seconds or till they become fragrant.
  • Add the onion paste and cook for around 10-12 minutes. Every time the onion paste starts sticking to the bottom add around 1-2 tablespoons of water, mix, and continue cooking until it starts turning golden brown.
  • Once the onions get a golden color, mix all the spice powders with 2 tablespoons of water and add to the pot. Saute for a few seconds and then add the boiled chickpeas along with the water in which it was cooked. You may add more water. if required to get the desired consistency. Let it simmer for another 10-12 minutes.
  • Finally, add the anardana powder/ amchur powder, and mix. Garnish with chopped coriander leaves. Serve with rice or any Indian bread of your choice.


  1. Anardana powder which is dry pomegranate seeds powder tastes the best in Indian chickpea curries. It's added for sourness but also gives a nice flavor. If you could not find anardana powder, use dry mango powder or just lime juice depending on your taste. 
  2. If you don't want the pieces of whole spices in your curry, tie them in a small muslin cloth before adding to the oil, remove it when the curry gets ready.


Calories: 135kcal | Carbohydrates: 20g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Sodium: 85mg | Potassium: 186mg | Fiber: 6g | Sugar: 4g | Vitamin A: 74IU | Vitamin C: 7mg | Calcium: 50mg | Iron: 2mg