Amritsari pomegranate chickpeas from East: 120 Vegetarian and Vegan Recipes from Bangalore to Beijing (page 226) by Meera Sodha

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Notes about this recipe

  • Logan92995 on May 19, 2026

    Surprisingly very flavorful. My initial bite and the aroma of the dish were fine, but every subsequent bite got better! The only substantial substitute I made for this dish was a 7 oz can of tomato sauce for the half pound of tomatoes, which I think really benefited it.

  • snackbaby on July 16, 2023

    found this to be underwhelming. kept adding molasses, but for some reason the thing never really came alive for me.

  • joelle on November 05, 2022

    Not the most attractive dish, but delicious. I made the chickpeas in the instant pot from dried, and doubled the pomegranate molasses.

  • Yildiz100 on December 25, 2020

    This is really nice but misses the more complex spice profile that other Amritsari chole recipes usually have. I sprinkled it with some garam masala and that made it more like I expected. I really liked the pomegranate molasses as a substitute for dried pomegranate. The acidity was just right. I used canned tomatoes, so I reduced them to 150 grams since they usually contain less water. Also, chopped the green chili for more heat.

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