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Chickpea Punjabi Chhole

1/22/2013

4 Comments

 
Indian spices are a vegan/vegetarian girl's best friend.  They are so flavorful, colorful and good for you.  Yesterday, I told you that I was starting a trial run of living dairy-free and vegan, so it seemed like the perfect time to call on one of our favorite Indian dishes, the Punjabi Chhole. 

This recipe relies on a package of seasoning that I've seen at most grocery stores and nearly every health food store.  It's sort of the quick and easy version of the true recipe.  If you're interested in making the traditional recipe from scratch, this recipe from seven spice does the trick.  But if you're like me and want to shortcut the seasoning part of the process, this is the recipe for you.  I also added a few additional ingredients that I had in the kitchen, so this strays from the traditional dish in that way too. 
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Yields: 2 Servings

1 can chickpeas (15 oz), rinsed and drained
3 cups spinach
3 cloves garlic
1 cup tomatoes, diced
1 cup rice noodles
3 tbsp coconut oil
Punjabi Chhole spice packet from Arora Creations (or something similar)

  1. Prep your ingredients.  Rinse and drain the chickpeas.  Chop your garlic into smaller pieces.  Dice your tomatoes.  Soak your rice noodles in warm water for 15 minutes.
  2. In your skillet on low heat, saute the 2 cups of spinach, the garlic and 1 tbsp coconut oil until the spinach is tender.  It will shrink down considerably.
  3. Add the tomatoes, 1 tbs coconut oil and 1/4 of the seasoning packer then continue to saute for a few minutes.
  4. Add in the chickpeas and continue to saute for 5-6 minutes.
  5. Add in the rice noodles, the rest of the coconut oil and another 1/4 of the seasoning packet then continue to saute for another 2-3 minutes. 
  6. Taste test to see if you like the seasoning.  If desired, add more a little at a time until it reaches your desired flavor.  I used about 3/4 of the seasoning packet. 

That's it!  The whole meal took about 25 minutes to pull together and it was really delicious.  Each serving was about 375 calories, according to the recipe builder on my Lose It app.  Not bad for a filling, nutritious dinner!
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If you like what you read, I would love to hear from you in the comments section!  It's fun to get feedback and it helps me create future posts.  And be sure to stay in touch on Facebook, Instagram, Twitter, Pinterest or RSS! 
4 Comments
Beth
1/22/2013 01:28:18 am

Jill, LOVE this recipe!! I have been eating many vegan dishes too lately... but have not declared myself one! Keep the recipes coming! Hope all is well with you!

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Jill link
1/24/2013 04:49:26 am

I'm hesitant to declare myself one too! It just feels like such a weighty responsibility and I don't know if I'm ready for it yet. But I will say, I'm on day 4 of being dairy-free and vegan and I feel great. It hasn't been hard at all and I'm looking forward to seeing where this takes me. Hope all is well with you too!! :-)

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Jillian
1/23/2013 01:01:58 am

I will have to try this one out. I went on an 80% plant based plan a few days ago and I feel sooooo much better. I am always on the look-out for a new dish to try, so this would be perfect.
Cheers & beers!!!

Reply
Jill link
1/24/2013 04:51:33 am

80% plant based is awesome - good for you! This was a tasty one and so easy, I hope you like it too!

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    I'm a Chicago girl who loves the outdoors and everything DIY.  He's an Appalachian Trail thru-hiker and addicted to nature.  Follow us as we share our experiences with home projects, recipes and hiking with our energetic Weimaraner, Rooney.

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