|Spicy Chickpeas in a Tangy Tomato Glaze|
|Recipe by Lisa Turner|
Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking
Published on March 28, 2007
Thick spicy chickpea curry with a tangy chat masala tomato glaze
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Spicy Chickpeas in a Tangy Tomato Glaze
On tonight's menu, one of my favorite chickpea dishes. If you are using dried beans and prepare the ingredients while the beans cook, the dish is complete and ready to eat in an hour and a half to two hours, depending on how old the chickpeas are. Goes very well with Indian flatbreads and a rice dish. Chat masala is a wonderful hot, tart and salty spice blend that is worth looking for in your local Indian or Asian grocer, but you can make it yourself using the recipe here.