Ingredients:

  • 1 cup (200g) dried chickpeas, rinsed (or 2 cans (15oz/425g each) cooked chickpeas, drained and rinsed)
  • Water, for soaking (if using dried chickpeas)
  • 1 teaspoon baking soda (if using dried chickpeas - optional, speeds up cooking)
  • 1 teaspoon salt, or to taste
  • 2 tablespoons vegetable oil (or ghee for extra richness)
  • 1 medium onion, finely chopped (about 1 cup)
  • 2 cloves garlic, minced (about 1 teaspoon)
  • 1 inch ginger, grated (about 1 teaspoon)
  • 1-2 green chilies, finely chopped (adjust to taste)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder (or Kashmiri chili powder for color and mild heat)
  • 1 (14.5 oz/411g) can crushed tomatoes
  • 1/2 cup (120ml) water (or chickpea cooking liquid)
  • 1 tablespoon lemon juice (or amchur powder/dried mango powder for traditional tanginess)
  • 1 teaspoon garam masala
  • Salt, to taste
  • Fresh cilantro, chopped
  • Thinly sliced red onion (optional)

Instructions:

  1. Soak Chickpeas (If Using Dried): Soak dried chickpeas in water overnight or for at least 8 hours. Add baking soda to the soaking water for faster cooking.
  2. Cook Chickpeas: Drain and rinse soaked chickpeas. Cook in a pot of water until tender, about 45-60 minutes. Add salt during the last 15 minutes of cooking. Reserve some cooking liquid. If using canned chickpeas, skip this step.
  3. Sauté Aromatics: Heat oil in a large skillet. Add chopped onion and sauté until golden brown. Add garlic, ginger, and green chilies and sauté until fragrant.
  4. Bloom Spices: Add cumin, coriander, turmeric, and red chili powder to the skillet. Sauté for 30 seconds, stirring constantly, until fragrant. Be careful not to burn the spices.
  5. Add Tomatoes and Simmer: Add crushed tomatoes and water (or chickpea cooking liquid) to the skillet. Bring to a simmer, then reduce heat and cook for 15-20 minutes, or until the gravy has thickened slightly. If desired, blend a small portion of the gravy for a smoother texture.
  6. Combine Chickpeas and Gravy: Add cooked chickpeas to the gravy. Simmer for another 10-15 minutes, allowing the chickpeas to absorb the flavours.
  7. Finish and Serve: Stir in lemon juice (or amchur powder) and garam masala. Season with salt to taste. Garnish with fresh cilantro and thinly sliced red onion. Serve hot.