Recipes Chickpeas in Spicy Tomato Gravy 4.0 (2,233) 1 Review This classic Punjabi dish, called masaledar cholay, is often served as part of a big Sunday lunch, along with raita, naan, and salad. Video: Sanjeev Kapoor demonstrates how to toast cumin By Sanjeev Kapoor Sanjeev Kapoor A celebrity chef and entrepreneur, Sanjeev Kapoor hosted Khana Khazana, the longest-running Indian cookery show in Asia, and was the first chef to own a 24/7 food and lifestyle channel Food Food. He is also the owner of fine-dining eatery Khazana and the popular chain The Yellow Chilli. Food & Wine's Editorial Guidelines Updated on May 5, 2017 Print Rate It Share Share Tweet Pin Email Photo: © David Malosh Total Time: 35 mins Yield: 4 to 6 Ingredients 8 garlic cloves, chopped 2 jalapeños, chopped One 2-inch piece of fresh ginger, peeled and chopped 1/4 cup vegetable oil 3 onions, cut into 1/4-inch dice 2 tablespoons ground cumin 1 tablespoon ground coriander 3/4 teaspoon cayenne pepper 1 1/2 cups canned diced tomatoes Two 15-ounce cans chickpeas, drained and rinsed 2 cups water Salt 2 tablespoons cilantro leaves Directions 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. Rate it Print