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Chickpeas in Spicy Tomato Gravy. Photo © David Malosh
© David Malosh

Chickpeas in Spicy Tomato Gravy

  • TOTAL TIME: 35 MIN
  • SERVINGS: 4 to 6
  • FAST
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN

This classic Punjabi dish, called masaledar cholay, is often served as part of a big Sunday lunch, along with raita, naan and salad.

video Video: Sanjeev Kapoor demonstrates how to toast cumin

  1. 8 garlic cloves, chopped
  2. 2 jalapeños, chopped
  3. One 2-inch piece of fresh ginger, peeled and chopped
  4. 1/4 cup vegetable oil
  5. 3 onions, cut into 1/4-inch dice
  6. 2 tablespoons ground cumin
  7. 1 tablespoon ground coriander
  8. 3/4 teaspoon cayenne pepper
  9. 1 1/2 cups canned diced tomatoes
  10. Two 15-ounce cans chickpeas, drained and rinsed
  11. 2 cups water
  12. Salt
  13. 2 tablespoons cilantro leaves
  1. In a mini food processor, combine the garlic, jalapeños and ginger and process to a paste. In a large nonstick skillet, heat the oil. Add the onions and cook over moderately high heat until sizzling, about 3 minutes. Reduce the heat to moderate and cook, stirring occasionally, until the onions are browned, about 7 minutes. Add the garlic paste and cook, stirring, until fragrant, about 2 minutes. Add the cumin, coriander and cayenne and cook, stirring, for 1 minute. Add the tomatoes and simmer over moderate heat until thickened, about 6 minutes. Add the chickpeas and water and simmer until the chickpeas are flavored with the gravy, about 8 minutes. Season the chickpeas with salt, garnish with the cilantro and serve.
Serve With Yogurt and naan.

Suggested Pairing

Concentrated, fruity Italian rosato.

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