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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
Cook Time1 hour
Total Time1 hour 2 minutes
Course: Main Course
Cuisine: Gluten-free, Indian, Soy-free, Vegan
Keyword: chickpea curry, sweet and sour, vegan curry
Servings: 2 servings
Author: Vegan Richa

Ingredients

  • 15 oz 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 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 red chili flakes or more for a spicier version
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon cloves powder
  • 1/2 teaspoon cinnamon powder
  • 1/2 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 water
  • 1/2 tsp chaat masala or amchur for garnish
US Customary - Metric

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

Calories: 428kcal | Carbohydrates: 67g | Protein: 19g | Fat: 9g | Sodium: 600mg | Potassium: 699mg | Fiber: 17g | Sugar: 14g | Vitamin A: 205IU | Vitamin C: 6.8mg | Calcium: 123mg | Iron: 6.7mg