A surprisingly authentic, gently simmered, soft-textured chickpea dish at Ravi Kabob, a new family-style eatery in Arlington, is a shining example of a perfectly spiced curry. Pakistan-born chef Tariq Khan, who has been cooking for more than 20 years, learned to prepare the dish from his mother.
"The chickpeas are soaked overnight, then cooked in a mix of [chili peppers], cumin, coriander and garam masala," he says. "People drive up to 300 miles to try it, both at this restaurant and our original Ravi Kabob fast food, across the street." The curried chickpeas, listed on the entree menu as Lahori Choley ($5.99), are served with a small green salad, yogurt and hot nan, or they can be ordered as a separate side dish ($2.99). The chickpeas accompany all kebab dishes as a side.
Ravi Kabob, 250 N. Glebe Rd., Arlington, 703-816-0238.