Punjabi Chole

I made this tasty chickpea dish which was a lunch dish in Shelina Permaloo’s ‘Sunshine Diet’ as a side to some pan fried seabass and stuck in a bit of kale that I had leftover in the fridge. Ignore the state of the seabass. I used the hottest hob as the other back one was taken. It’s a nice quick midweek meal. A must if you stupidly took up an accountancy qualification that requires 40 hours of continuing professional development a year. I can only hope they will accept my reading of ‘Fintech for Dummies’ as relevant experience to my job. Buy pre-made minced garlic and ginger like me if you want to save some time.

Serves 2


  • 1 tbsp oil
  • 1 onion
  • 3 cloves garlic
  • 5cm piece ginger
  • 2 green chillies
  • 1 cinnamon stick
  • 2 tomatoes
  • 1 tsp garam masala
  • 1 tsp turmeric
  • 1 tin chickpeas
  • 2 tbsp coriander leaves
  • salt


1.) Peel the onion and finely dice.

2.) Heat the oil in a pan and add the onion.

3.) Peel the garlic and ginger and finely chop along with the chillies.

4.) Add them to the pan with the cinnamon stick and cook on a low heat for another 3 minutes.

5.) In the meantime, measure out 100ml water and dice the tomatoes.

6.) Add the tomatoes and spices to the pan and cook for a couple more minutes.

7.) Add the water to the pan. Drain the chickpeas and add to the pan. Cook for 5 more minutes on a simmer until starting to thicken. Whilst this is thickening, chop up the coriander leaves.

8.) Discard the cinnamon stick, season with salt, sprinkle over the coriander and serve.

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