Chhole (Chick Peas Curry)

Estimated Times: Cooking Time 15-20 min
Serving : 10 to 12


2 cans (15-20 ounces) chickpeas, drained
1 Jar (15 oz) Ethnic Cottage Bombay Curry Sauce
½ teaspoon table salt (optional)
2 tablespoons finely chopped fresh cilantro for garnish (Optional).


Drain and rinse the chickpeas. Mix with Ethnic Cottage Bombay Curry Sauce and 1 jar (15 oz) of water. Cook for 15 -20 minutes while stirring or until the chickpeas are fully cooked. Stir in 2 tablespoon of fresh cilantro. Transfer to a serving bowl and garnish with the remaining cilantro. Serve with Indian flat bread (Naan) or Basmati rice. Basmati rice is more traditional but any white rice works well.


Pressure cook the canned chick peas if you like softer texture.