The Easiest One-Pot Chole

Chole, a classic North Indian chickpea curry, is one of those dishes that feels like home—but this version is made with convenience in mind! My “apartment-style” or “college-style” chole is perfect for small kitchens, minimal cookware, and busy schedules. With staple pantry ingredients and just 20 minutes, you can whip up a flavorful, protein-packed meal that tastes like it took hours.

The secret? A can of chickpeas, a jar of basic pasta sauce, and a few key Indian spices. No complicated steps, no blending, no fuss—just one pan, easy cleanup, and a comforting bowl of chole ready to go!

Instructions (makes 2-3 servings)

Base Ingredients:

• 1 (8oz) can chickpeas, drained and rinsed

• 1/2 medium white onion, finely diced

• 3 cloves garlic, minced

• 1 inch ginger, minced

• 1/2 cup basic pasta sauce (avoid extra flavorings)

• 1/4 cup water (optional)

Spices & Seasonings:

• 1 tbsp jeera (cumin) seeds

• 2 tbsp chole masala

• 1 tbsp dhana jeera powder (coriander-cumin powder)

• 1 tbsp red mirchi powder (red chili powder)

• 1 tsp turmeric powder

• 1 tsp salt (adjust to taste)

• Dash of cinnamon powder

Garnishings:

•  Fresh cilantro, roughly chopped

• Lemon or lime wedges

1. Heat the Pan & Sauté the Aromatics
   – Heat 1 tbsp neutral oil in a wok or pan over medium heat.
   – Once hot, add jeera seeds and let them sizzle for 30 seconds until fragrant.
   – Stir in the diced onions and sauté for 2-3 minutes until translucent.

2. Build the Flavor
   – Add ginger and garlic, mixing well. Cook for another 1-2 minutes until fragrant.
   – Stir in all the spices (chole masala, dhana jeera powder, red mirchi, turmeric, salt, and cinnamon). Mix everything together for 30 seconds to toast the spices.

3. Add the Sauce & Chickpeas
   – Pour in the pasta sauce, stirring well to combine with the spices. Let it simmer for 2-3 minutes to develop flavor.
   – Add the chickpeas, lower the heat, and cook for 5-7 minutes, stirring occasionally. If it thickens too much, slowly add in the water till desired consistency.

4. Serve & Garnish
   – Once the chole has thickened slightly and is heated through, remove from heat.
   – Garnish with fresh cilantro and serve with a lemon or lime wedge on the side.

Additional Notes:

• Why Pasta Sauce? It’s a shortcut that works! Most pasta sauces are tomato-based and create a rich, tangy gravy without the need for fresh tomatoes or blending.

• Make It Heartier: Pair with rice, roti, naan, or even a slice of toasted bread.

• Customize It: Add bell peppers, spinach, or even a handful of frozen peas for extra veggies.

• Storage: Leftovers can be stored in the fridge for up to 3 days and reheated easily.

• Spice Control: Adjust the red mirchi powder to your heat preference or skip it for a milder version.

This quick and easy chole is perfect for those days when you need something filling, flavorful, and fast—whether you’re in a college dorm, a tiny apartment kitchen, or just short on time.