Chickpeas in Spicy Tomato Gravy
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 261.6
- Total Fat: 10.7 g
- Cholesterol: 0.0 mg
- Sodium: 438.0 mg
- Total Carbs: 35.8 g
- Dietary Fiber: 7.0 g
- Protein: 7.4 g
View full nutritional breakdown of Chickpeas in Spicy Tomato Gravy calories by ingredient
Introduction
This classic Punjabi dish, called masaledar chholay, is often served as part of a big Sunday lunch, along with raita, naan and salad.Recipe by Sanjeev Kapoor
Found on foodandwine.com This classic Punjabi dish, called masaledar chholay, is often served as part of a big Sunday lunch, along with raita, naan and salad.
Recipe by Sanjeev Kapoor
Found on foodandwine.com
Number of Servings: 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
3 cups chickpeas OR Two 15-ounce cans chickpeas, drained and rinsed
2 cups water
Salt to taste
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.
Serving Size:
Number of Servings: 6
Recipe submitted by SparkPeople user FIT-WHIT.
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.
Serving Size:
Number of Servings: 6
Recipe submitted by SparkPeople user FIT-WHIT.
Member Ratings For This Recipe
-
DAIZYSTARLITE
-
1HAPPYSPIRIT
-
AEDMISTON