Vegan alert.

Still trying to figure out how to make the perfect chole, or chana masala. This recipe comes from Sailu’s Kitchen and was tangy and spicy. But it didn’t come close to the unctuous, layer-of-flavor chickpea curries that you can get from the 24-hour taxi driver places in Manhattan, like Lahore Deli on Crosby or Punjabi Deli on E. 1st St.

Any cooks out there have any suggestions?

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