Yields4 ServingsPrep Time15 minsCook Time35 minsTotal Time50 mins
2 cups cooked chickpeas (or 1 can of chickpeas, drained and rinsed
2 tablespoons vegetable oil or ghee
1 large onion, finely chopped
2 tomatoes, finely chopped or pureed
1 tablespoon ginger-garlic paste
1-2 green chilies, slit (adjust to taste)
1 teaspoon cumin seeds
1 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1-2 teaspoons garam masala
1 teaspoon red chili powder (adjust to taste)
Salt to taste
1/2 cup water (adjust as needed)
Fresh cilantro (coriander) leaves, chopped, for garnish
Lemon wedges for serving
1
Prepare the Base:
Heat oil or ghee in a pan over medium heat. Add cumin seeds and let them sizzle.
Add the chopped onions and sauté until golden brown.
Stir in the ginger-garlic paste and green chilies, cooking until the raw smell disappears.
2
Add Spices and Tomatoes:
Mix in turmeric, coriander, cumin, and red chili powders. Cook for a minute until the spices are fragrant.
Add the tomatoes and cook until they soften and the oil starts to separate from the mixture.
3
Combine with Chickpeas:
Add the cooked chickpeas to the pan, stirring well to coat them with the spice mixture.
Pour in water and mix. Bring to a boil, then reduce the heat and simmer for 10-15 minutes, allowing the flavors to blend and the gravy to thicken.
4
Final Touches:
Sprinkle garam masala over the curry and adjust salt to taste. Stir well and cook for an additional 2-3 minutes.
5
Garnish and Serve:
Garnish with chopped cilantro leaves. Serve hot with steamed rice, naan, or roti, accompanied by lemon wedges.
Ingredients
2 cups cooked chickpeas (or 1 can of chickpeas, drained and rinsed
2 tablespoons vegetable oil or ghee
1 large onion, finely chopped
2 tomatoes, finely chopped or pureed
1 tablespoon ginger-garlic paste
1-2 green chilies, slit (adjust to taste)
1 teaspoon cumin seeds
1 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1-2 teaspoons garam masala
1 teaspoon red chili powder (adjust to taste)
Salt to taste
1/2 cup water (adjust as needed)
Fresh cilantro (coriander) leaves, chopped, for garnish
Lemon wedges for serving
Directions
1
Prepare the Base:
Heat oil or ghee in a pan over medium heat. Add cumin seeds and let them sizzle.
Add the chopped onions and sauté until golden brown.
Stir in the ginger-garlic paste and green chilies, cooking until the raw smell disappears.
2
Add Spices and Tomatoes:
Mix in turmeric, coriander, cumin, and red chili powders. Cook for a minute until the spices are fragrant.
Add the tomatoes and cook until they soften and the oil starts to separate from the mixture.
3
Combine with Chickpeas:
Add the cooked chickpeas to the pan, stirring well to coat them with the spice mixture.
Pour in water and mix. Bring to a boil, then reduce the heat and simmer for 10-15 minutes, allowing the flavors to blend and the gravy to thicken.
4
Final Touches:
Sprinkle garam masala over the curry and adjust salt to taste. Stir well and cook for an additional 2-3 minutes.
5
Garnish and Serve:
Garnish with chopped cilantro leaves. Serve hot with steamed rice, naan, or roti, accompanied by lemon wedges.
