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    Home » Indian Vegan Recipes

    Imli Chole (Sweet and Sour Chickpeas/Garbanzo bean/Chana curry)

    Published: Mar 7, 2011 · Modified: Jul 31, 2018 by Richa 11 Comments

    Jump to Recipe   Print Recipe
    Imli Chole – sweet and sour chickpea curry with tamarind and Indian spices. Vegan Glutenfree Soyfree Recipe.  Jump to Recipe
     
    Imli Chole - sweet and sour chickpea curry with tamarind and Indian spices. Vegan Glutenfree Soyfree Recipe.. #glutenfree #veganricha #vegan
     

    Imli chole is another variation of Chickpea curry usually made either for the main course with some hot Naan or Roti, or to add to Indian Chaat snack options. It is sweet, sour and tangy.


    Imli Chole (Sweet and sour Chickpea curry)
     
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    Recipe Card

    Imli chole served in a bowl on a dark blue background
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    4.67 from 3 votes

    Imli Chole (sweet and Sour Chickpeas/Garbanzo Bean/Chana Curry)

    Imli Chole - sweet and sour chickpea curry with tamarind and Indian spices. Vegan Glutenfree Soyfree Recipe.
    Prep Time2 minutes mins
    Cook Time1 hour hr
    Total Time1 hour hr 2 minutes mins
    Course: Main Course
    Cuisine: Gluten-free, Indian, Soy-free, Vegan
    Keyword: chickpea curry, sweet and sour, vegan curry
    Servings: 2 servings
    Calories: 428kcal
    Author: Vegan Richa

    Ingredients

    • 15 oz (425 g) can garbanzo beans/chickpeas drained and washed or 1 cup dry chickpeas washed and soaked overnight
    • 2 teaspoons oil
    • 1 small onion chopped
    • 1/4 teaspoon (0.25 teaspoon) asofetida (hing – omit to make gluten-free)
    • 1 teaspoon ginger paste or a Tablespoon chopped ginger
    • 2 teaspoon garlic paste or 2 Tablespoons chopped garlic
    • 1/2 teaspoon (0.5 teaspoon) red chili flakes or more for a spicier version
    • 1/2 teaspoon (0.5 teaspoon) cumin powder
    • 1/2 teaspoon (0.5 teaspoon) coriander powder
    • 1/4 teaspoon (0.25 teaspoon) cloves powder
    • 1/2 teaspoon (0.5 teaspoon) cinnamon powder
    • 1/2 teaspoon (0.5 teaspoon) salt or to taste
    • 1 teaspoon raw sugar
    • 1/2 to 1 teaspoon of tamarind concentrate or 2 teaspoon of tamarind pulp (less or more according to taste to adjust the sourness)
    • 1.5-2 cups (375 ml) water
    • 1/2 tsp (0.5 tsp) chaat masala or amchur for garnish

    Instructions

    • In a pressure cooker or a deep pan, add the oil and keep it on medium heat.
    • Add in the onions and the asofetida(hing) and cook for 4-5 minutes, stirring occasionally. (you can puree the onions after this and cook the puree for another 6-7 minutes and proceed with the next steps. This will help make a thicker curry)
    • Add in the spices, ginger garlic paste, red chili flakes and mix well. Cook for another 3 minutes
    • Add in the washed chickpeas, salt, sugar, tamarind concentrate and water and mix well.
    • Pressure cook the beans for 10 minutes if using canned beans, and 20 minutes once the pressure has reached ( 3 to 4 whistles), if using dry beans that were soaked. (cook longer if you want softer beans).
    • If cooking in a deep pan, add another half cup water, cover and cook on low-medium heat until chickpeas are tender. about 30 minutes.
    • Wait for the pressure in the pressure cooker to release naturally before opening. Check and adjust salt and spice according to taste. Mash the beans a little bit. Sprinkle chaat masala or Amchur(dry mango) powder.
    • Serve hot with Naan or Rotis, or as topping for chaat snacks.

    Nutrition

    Nutrition Facts
    Imli Chole (sweet and Sour Chickpeas/Garbanzo Bean/Chana Curry)
    Amount Per Serving
    Calories 428 Calories from Fat 81
    % Daily Value*
    Fat 9g14%
    Sodium 600mg26%
    Potassium 699mg20%
    Carbohydrates 67g22%
    Fiber 17g71%
    Sugar 14g16%
    Protein 19g38%
    Vitamin A 205IU4%
    Vitamin C 6.8mg8%
    Calcium 123mg12%
    Iron 6.7mg37%
    * Percent Daily Values are based on a 2000 calorie diet.

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    1. London

      April 09, 2023 at 9:09 pm

      5 stars
      This is so good, as with every one of your recipes! The amchur at the end was essential and we boiled it for awhile without the lid to thicken the sauce too. This with the tikkis was a huge treat – we felt like amazing chefs to pull that meal together. And Punjabi mother approved. Thanks !!

      Reply
      • Vegan Richa Support

        April 10, 2023 at 7:46 pm

        🙂

        Reply
    2. Thomas

      July 28, 2022 at 6:51 pm

      4 stars
      I like this,, and I generally really like spicy. But the crushed red pepper swamped the sweet/sour aspect. And I didn’t use the full amount of red pepper.

      Reply
      • Vegan Richa Support

        August 02, 2022 at 12:16 pm

        oh sorry to hear that! Heat is a very personal taste!

        Reply
        • Thomas

          August 04, 2022 at 9:02 am

          yes, but still very good

          Reply
    3. Zanna

      January 14, 2019 at 5:04 am

      5 stars
      Really nice change to use tamarind rather than tomatoes to add acidity. I loved the rich flavour of this.

      Reply
      • Richa

        January 14, 2019 at 9:11 am

        awesome! There are so many different types of chickpea curries from various regional indian cuisines. i’ve probably touched just 20% of options so far.

        Reply

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