Ingredients:
Chickpeas – 2 cups, soaked overnight and boiled
Tomatoes – 2 cups, chopped
Green Chillies – 3 to 4, sliced
Ginger – 1 two inch piece, peeled, grated + 1 one inch piece, julienned
Garlic – 4 to 5 cloves, grated
Turmeric Powder – 1 tsp
Coriander Powder – 2 tblsp
Cumin Powder – 2 tblsp
Red Chilli Powder – 1 tsp
Garam Masala Powder – 1 tsp
Coriander Leaves – handful, chopped
Oil – 4 tblsp
Salt as per taste
Method:
1. Heat oil in a pan over medium flame.
2. Saute the onions until golden brown.
3. Add the ginger and garlic.
4. Reduce flame to low and cook for 2 to 3 minutes.
5. Add the tomatoes, coriander powder, turmeric powder, cumin powder and red chilli powder.
6. Cook until the oil starts to separate.
7. Add the chickpeas and pour 2 cups of water.
8. Add salt and some coriander leaves.
9. Simmer until the water has almost evaporated.
10. Now add the garam masala powder and stir to mix well.
11. Garnish with ginger juliennes and coriander leaves.
12. Serve hot with rice or roti.
the theory is so simples but when we are trying to cook unexpectedly difficult.