Chickpeas in Tomato Onion Garam Masala Sauce

Introduction

You soak dried chickpeas overnight, then simmer them in a tomato-onion sauce built with coriander seeds, garam masala, and turmeric. The gravy thickens in the last 15 minutes, so you get a dish that works well for batch cooking and holds up well with rice or bread.

Recipe Details

• Prep Time: 45 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 25 minutes
• Servings: 4

Ingredients

• 250 g dried chickpeas
• 500 ml water for cooking
• Salt (to taste)
• 1 tbsp oil
• 1 tsp coriander seeds
• 1 tsp cumin seeds (optional)
• 1 tsp nigella seeds (optional)
• 1 onion, sliced
• 1 clove garlic, minced
• 1 tbsp garam masala
• 2 medium tomatoes, chopped
• 2 tsp turmeric
• Fresh coriander leaves (as a garnish)

Instructions

1. Wash the chickpeas, then soak overnight in water, allowing them to soften somewhat. Make sure that the chickpeas are well-immersed with at least a few inches of water above them, as they will expand significantly while soaking.
2. The next day, drain the water and place the chickpeas in a pressure cooker or large cooking pot. Add the 500 ml fresh water and salt to taste, then cook until the chickpeas are tender (10 minutes at 15 psi in a pressure cooker; if using a regular pot, place the chickpeas in hot water to boil, and then reduce to a simmer for 60-90 minutes).
3. Heat the oil in a thick-bottomed pan. Add the coriander seeds, cumin seeds, and nigella seeds, cooking them briefly until they crackle. Quickly add the onions and garlic, reduce the heat to medium, and sauté until the onions are transparent.
4. Add garam masala, tomato, turmeric, and salt and cook for 1 minute.
5. Add the boiled chickpeas, reduce the heat, and allow the cholley to simmer for around 15 minutes. Check that the gravy has thickened before removing from the heat.
6. Once done, place the cholley in a serving bowl, add your coriander garnish, and serve with rice or bread.

Variations

• Replace the 250 g dried chickpeas with about 3 cups cooked chickpeas if you want to skip the overnight soak; the dish keeps the same structure but cooks faster and the chickpeas will be slightly less creamy.
• Omit the 1 tsp cumin seeds if you want the coriander and garam masala to stand out more; the sauce will taste a little cleaner and less earthy.
• Add one extra chopped tomato along with the 2 medium tomatoes, chopped for a looser, more spoonable gravy that works especially well over rice.
• Slice the onion more thinly than usual if you want a smoother sauce; it will break down faster and give the gravy a softer texture.

Tips for Success

• Soak the chickpeas with plenty of water above them, because they expand a lot overnight and need full hydration to cook evenly.
• Cook the chickpeas until fully tender before they go into the sauce; they will not soften much during the final 15-minute simmer.
• Sauté the onion until transparent before adding the tomatoes and spices, or the finished gravy can taste raw and sharp.
• Pull the pan off the heat when the gravy looks slightly loose but coats the chickpeas, since it will continue to thicken as it sits.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze in a sealed freezer-safe container for up to 3 months, leaving a little space at the top for expansion.

Reheat on the stovetop over medium-low heat with a splash of water if the gravy has tightened too much. You can also microwave it in a covered bowl in 1-minute bursts, stirring between each round, until hot throughout.

FAQ

Can you use canned chickpeas instead of dried?

Yes. Use about 3 cups cooked chickpeas, skip the soaking and boiling step, and add them directly to the sauce for the final simmer.

Why is the gravy still thin after 15 minutes?

It usually needs a little more simmering, especially if your tomatoes released a lot of water. Keep it uncovered over low heat until it coats the chickpeas.

Do you need both cumin seeds and nigella seeds?

No. Both are optional in this recipe, and you can make the dish with just the coriander seeds and garam masala if that is what you have.

What should you serve with it?

Rice and flatbread both work well. If the gravy is thicker, bread is a better match; if it is looser, serve it over rice.