Hot and spicy chickpeas (Cholay) from The Three Sisters Indian Cookbook: Flavours and Spices of India: Delicious, Authentic and Easy Recipes to Make at Home (page 134) by Sereena Kaul and Alexa Kaul and Priya Kaul

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Lightly spiced spinach (Sukha palak); Pan-fried potato flatbread (Aloo paratha); Sweet and sour mango chutney (Aam ki chutney)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ro_ on June 21, 2023

    I really enjoyed this: it's among the best chickpea curries I've made. I think it helped that I used chickpeas that I cooked from dry, instead of tinned. I let it simmer for longer than stated, which was fine. The thick, spicy, tomatoey sauce was really great. Nice with a dollop of natural yoghurt on the side too.

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