Curry-Palooza #8: Masaledar Chholay (Chickpeas in Spicy Tomato Gravy)

Camille chose the recipe for this month's Curry-Palooza. I was very happy when she picked this healthy make-ahead vegetarian dish which was featured in the March, 2011 issue of Food and Wine Magazine.  I already had the magazine page flagged and was so inspired by the article, that I immediately ordered Chef Sanjeev Kapoor's newest cookbook.  The recipe I chose for last month's Curry Palooza is from that very book. 

This recipe is easy to make and it is SPICY!!  I cooked it a day before we ate it and that turned out to be a good idea.  The spiciness had mellowed and mingled and the taste was richer the following evening.

Chef Kapoor meant it when he said:

"Indian Food is not subtle. Indian food is in your face."

Chick Peas in Spicy Tomato Gravy

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

 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.