Masaledar Chhole

Spicy Indian Chickpeas

Preparation info

  • Serves

    4 to 6

    • Difficulty


Appears in

A Canon of Vegetables

A Canon of Vegetables

By Raymond Sokolov

Published 2007

  • About

India has many snack foods. This one is a showcase for spices, which work a symphonic magic on the ground bass of the unassertive chickpea. I suggest using dried chickpeas although canned chickpeas are entirely acceptable, if a bit soft.


  • pounds dried chickpeas
  • 1 pinch baking soda
  • One 2-


  1. Soak the chickpeas overnight in 2 quarts of cold water.
  2. Drain the chickpeas over a large saucepan. Bring their soaking water to a boil with the baking soda. Simmer the chickpeas in the water for 20 minutes until just barely tender.
  3. Meanwhile, slice the ginger