To store leftover Punjabi Chole, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it in portions, which can last up to 3 months. When reheating, add a splash of water to maintain its consistency.

Yes, Punjabi Chole is naturally vegetarian, and you can easily make it vegan by substituting desi ghee with vegetable oil or coconut oil. This will maintain the flavor while keeping it plant-based.

If you don't have chickpeas, you can substitute them with other legumes like black beans or kidney beans. However, keep in mind that the flavor and texture will differ slightly from traditional Punjabi Chole.

Punjabi Chole pairs wonderfully with rice, naan, or roti. You can also serve it with a side of cucumber salad or pickles to enhance the meal. For a complete experience, consider serving it with a dollop of yogurt or raita.

To adjust the spice level in Punjabi Chole, you can reduce the amount of green chilies and red chili powder in the recipe. Alternatively, if you prefer it spicier, you can add more green chilies or a pinch of cayenne pepper to suit your taste.