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Tomato Chole (Italian)

Yields1 Serving

 Boiled chole/ chickpeas (one and half cup)
 Chopped tomatoes (half cup)
 Sliced onion (5 to 6 rings)
 Yogurt (half cup)
 Red chilie powder (one teaspoon)
 Black pepper powder (half teaspoon)
 Oregano (one pinch)
 Rosemary (two pinches)
 Chopped green chilies (half tablespoon)
 Chopped coriander leaves (one tablespoon)
 Oil (one tablespoon)

Heat oil and pop rosemary for few seconds, now add chopped tomatoes, green chilies, red chili, black pepper powder and cook for two minutes.


Add chole/ chickpeas with oregano and salt and cook for two minutes more.


Top with yogurt, sliced onions and coriander leaves.