Chickpeas in Spicy Tomato Gravy
This classic Punjabi dish, called masaledar chholay, is often served as part of a big Sunday lunch, along with raita, naan and salad.
Pairing Suggestion Concentrated, fruity Italian rosato.
- 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
- 2 tablespoons cilantro leaves
Preparation time 10mins
Cooking time 35mins
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.
Yogurt and naan.
You'll also love
- Lemon Pancakes with Blueberry Sauce 4/5 (1 Votes)
- Mushroom Risotto, Orange-Glazed... 4/5 (1 Votes)
- Thanksgiving Green Beans 4/5 (1 Votes)
- TOMATO, MOZZARELLA AND BASIL... 4/5 (1 Votes)
- Meatloaf with Sun Dried Tomatoes 4/5 (1 Votes)
- Black Bean and Couscous Salad 4/5 (1 Votes)
- Black Bean and Pumpkin Soup 4/5 (1 Votes)
- Chickpeas with Spinach – Channa... 4/5 (1 Votes)