Quick Chole with Onion-Tomato Masala

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

Spiced chickpeas simmered in a tangy tomato-onion gravy with warming spices, ready in under 30 minutes. This indian-inspired vegetarian ready in about 60 minutes pairs soaked overnight dried chickpeas, medium, diced tomato, large, finely chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup, soaked overnight dried chickpeas
• 2 medium, diced tomato
• 1 large, finely chopped onion
• 1.5 tbsp, grated fresh ginger
• 2 cloves, minced garlic
• 1 tsp cumin seeds
• 1 tbsp coriander powder
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 2 tbsp coconut oil

Instructions

1. Step 1: Drain and rinse 1 cup soaked dried chickpeas, then boil in 4 cups water with 1/2 tsp salt for 20 minutes until tender but not mushy.
2. Step 2: Heat 2 tbsp coconut oil in a pot over medium heat. Add 1 tsp cumin seeds and 1 large finely chopped onion, sautéing until onions are translucent (5 minutes).
3. Step 3: Stir in 1.5 tbsp grated fresh ginger, 2 minced garlic cloves, 1 tbsp coriander powder, and 1/2 tsp turmeric powder. Cook for 2 minutes until the oil separates from the mixture.
4. Step 4: Add 2 medium diced tomatoes and 1/4 cup water, simmering for 8 minutes until tomatoes break down.
5. Step 5: Add the cooked chickpeas and 1 tsp garam masala. Simmer uncovered for 10 minutes, stirring occasionally, until the sauce thickens and coats the chickpeas.