
A vibrant and comforting Indian-inspired meal featuring spiced chickpeas (chole), fragrant jeera rice, and a cooling cucumber raita topped with pomegranate. Perfect for a healthy weeknight dinner that's packed with plant-based protein and bold flavors.
Heat the vegetable oil in a large pan over low heat. Add the finely chopped red onions and fry for about 10 minutes, stirring occasionally, until they start to turn golden brown. Stir in 3 teaspoons of the cumin seeds, the grated ginger, garlic, and curry powder. Cook for another minute, stirring constantly to ensure the spices don't burn.
Pour in the chickpeas along with the liquid from the cans. Add the tomato purée, 20g of the chopped coriander, and season with salt and pepper. Simmer the mixture over low heat for approximately 10 minutes. If the sauce looks too thick or dry, add a small splash of water to reach your desired consistency.
While the chickpeas are simmering, rinse the basmati rice thoroughly and drain. Place the rice in a pot with the remaining 1 teaspoon of cumin seeds, 2 liters of boiling water, and a pinch of salt. Boil for about 10 minutes or until the rice is tender, then drain well.
To make the raita, grate the cucumber and squeeze out any excess moisture. Stir the cucumber into the Greek yogurt along with the toasted crushed cumin, chopped mint, and the remaining coriander. Season to taste, scatter the pomegranate seeds over the top, and serve alongside the hot chole and cumin rice.
For a deeper flavor profile, you can use dried chickpeas that have been soaked overnight and boiled until tender. If you prefer a spicier dish, add a finely chopped green chili or a pinch of red chili flakes when sautéing the onions and garlic.





