Chole with Cumin Rice and Pomegranate Raita

Name: Chole with Cumin Rice and Pomegranate Raita
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 2 cans cans chickpeas; 300 g basmati rice; 1 red onion, finely chopped; 1/4 cucumber; 200 g Greek-style yogurt; 1 tsp finely grated ginger; 4 clove garlic finely grated; 30 g fresh coriander, chopped; 1 handful small handful fresh mint chopped; 1 tbsp vegetable oil; 4 tsp cumin seeds; 2 tsp curry powder; 100 g tomato puree; 1/2 tsp cumin seeds toasted and crushed; 1 handful handful of pomegranate seeds to serve

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.

Servings4 Portions

Prep Time15 Mins

Cook Time20 Mins

Difficulty

Easy

Ingredients

cans chickpeas
2 cans
basmati rice
300 g
red onion, finely chopped
1
cucumber
0.3
Greek-style yogurt
200 g
finely grated ginger
1 tsp
garlic finely grated
4 clove
fresh coriander, chopped
30 g
small handful fresh mint chopped
1 handful
vegetable oil
1 tbsp
cumin seeds
4 tsp
curry powder
2 tsp
tomato puree
100 g
cumin seeds toasted and crushed
0.5 tsp
handful of pomegranate seeds to serve
1 handful

Step-by-Step Instructions

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.