Recipes

Ingredients:

• 1 cup chickpeas
• 1 green chili
• 2 dry bay leaves
• 1/2 tsp ginger and garlic paste
• 1 medium sized chopped onion 
• 1 tsp coriander powder
• 2 pureed tomatoes
• 1/2 tsp cumin seeds
• a pinch of turmeric powder
• 1 tsp chickpea masala
• 1 tsp dry mango powder (Aamchur powder)
• 2 tsp oil (mustard oil or canola oil, as per taste)

Instructions:

1. Remove chickpeas from the can and wash them.
2. Heat oil in pan and add green chili, ginger garlic paste, cumin seeds and dry bay leaves. Stir for 30 seconds.
3. Add chopped onion and stir until onion becomes pink.
4. Add tomato puree and stir.
5. Add turmeric powder, coriander powder, chickpea masala spice in tomato puree.
6. Cover tomato puree for 10-15 minutes
7. Once water from tomatoes reduces, add chickpeas to curry.
8. Remove from the stove and add coriander and garnish.