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Chickpeas in Spicy Tomato Gravy

(recipe, Suzanne Cruzen)


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


  1. 8 garlic cloves, chopped
  2. 2 jalepeños, chopped
  3. One 2 " piece of ginger, peeled & chopped
  4. ¼ cup vegetable oil
  5. 3 onions, diced
  6. 2 Tbsp. ground cumin
  7. 1 Tbsp. ground coriander
  8. ¾ tsp. cayenne pepper
  9. 1½ cups canned diced tomatoes
  10. Two 15 oz cans chickpeas drained & rinsed
  11. 2 cups water
  12. Salt
  13. 2 Tbsp. cilantro leaves


  1. In mini food processor, combine the garlic, jalepeños, and ginger and process to a paste. In a large, deep nonstick skillet, heat the oil. Add the onions and cook over moderately high heat until sizzling, about 3 minutes. Reduce heat and cook just until lightly browned, about 7 minutes. Add the garlic mixture and cook until fragrant, about 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 coated and flavored with the gravy, maybe 10 minutes. Season the chickpeas with salt, and garnish with cilantro leaves.
  2. Serve with yogurt and naan.
  3. Wine: A fruity concentrated Italian rosato, such as 2009 Di Giovanna Gerbino