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Tender soy chaap and hearty chickpeas simmered in a rich, spicy onion-tomato gravy. A protein-packed vegetarian delight that's perfect with naan or rice, bringing the authentic flavors of a Punjabi dhaba to your kitchen.
For 4 servings
Cook the Chickpeas
Prepare and Fry the Soya Chaap
Create the Gravy Base (Tadka)
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Tender soy chaap and hearty chickpeas simmered in a rich, spicy onion-tomato gravy. A protein-packed vegetarian delight that's perfect with naan or rice, bringing the authentic flavors of a Punjabi dhaba to your kitchen.
This north_indian recipe takes 60 minutes to prepare and yields 4 servings. At 380.14 calories per serving with 13.71g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Masala
Combine and Simmer the Curry
Finish and Garnish
For a 'Malai Chaap' style curry, stir in 1/4 cup of heavy cream or cashew cream in the last 2 minutes of simmering. Do not boil after adding cream.
Add 1 medium potato, cubed and fried, along with the soya chaap for a heartier curry.
For a smoky 'tandoori' flavor, you can marinate the chaap pieces in yogurt and spices for 30 minutes, then grill or pan-sear them instead of deep frying.
Ensure your soya chaap is vegan (check ingredients for milk solids). Use oil instead of ghee to make the entire dish plant-based.
Combining soya and chickpeas provides a complete protein profile, essential for muscle repair, growth, and overall body function. It's a great protein source for vegetarians and vegans.
Chickpeas are packed with dietary fiber, which aids digestion, promotes gut health, helps maintain stable blood sugar levels, and contributes to a feeling of fullness, which can help with weight management.
This dish is a good source of important minerals like iron, which is vital for blood health; magnesium, crucial for nerve and muscle function; and potassium, which helps regulate blood pressure.
One serving of Chaap Chola (approximately 375g) contains around 530-560 calories. The exact count can vary based on the amount of oil used and the specific brand of soya chaap.
Yes, Chaap Chola can be a healthy dish. It is rich in plant-based protein from both soya and chickpeas, and high in dietary fiber. To make it healthier, you can reduce the amount of oil used for frying or opt to air-fry the soya chaap.
Absolutely. To make it vegan, ensure the soya chaap you purchase does not contain milk solids or cream (malai), which are sometimes used as binders. Also, substitute the ghee with a plant-based oil like vegetable or coconut oil.
Yes, you can use canned chickpeas to save time. Use one 15-ounce (425g) can, drained and rinsed. You will need to use fresh water or vegetable broth for the gravy since you won't have the cooking liquid from the chickpeas.
Store leftover Chaap Chola in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen and taste even better the next day. Reheat thoroughly on the stovetop or in the microwave.
Chaap Chola pairs wonderfully with Indian breads like naan, tandoori roti, or lachha paratha. It also goes well with steamed basmati rice or jeera rice. A side of sliced onions and a lemon wedge completes the meal.