Chickpeas, North Indian Style


This recipe was originally developed with red beans—and included tomatoes—but I’ve adjusted it now so the ingredients are pretty close to a dish I recently made (and loved). This stew also freezes well, but if you don’t want the leftovers or aren’t feeding a crowd, cut the recipe in half.

Makes: 8 servings
Time: About 2 hours, mostly unattended


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