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.
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.
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)
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!
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)
- 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.
- 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.
- Add the tomatoes, 1 tbs coconut oil and 1/4 of the seasoning packer then continue to saute for a few minutes.
- Add in the chickpeas and continue to saute for 5-6 minutes.
- 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.
- 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!
