Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Spices
Other Ingredients
Method
Preparation
- 1
Prepare the Ingredients
Finely chop the onion, dice the tomatoes, mince the garlic, and grate the ginger. If using dried chickpeas, soak them overnight and cook until tender. If using canned chickpeas, drain and rinse them.
Cooking
- 2
- 3
Add Garlic and Ginger
Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
- 4
Add Tomatoes and Spices
Add the diced tomatoes, coriander powder, turmeric powder, garam masala, chili powder, and salt to the pan. Cook for about 5 minutes, stirring occasionally, until the tomatoes break down and form a sauce.
- 5
Add Chickpeas and Water
Stir in the chickpeas and water. Bring the mixture to a gentle simmer, then reduce the heat to low. Let it cook for about 10-15 minutes, allowing the flavors to meld.
- 6
Garnish and Serve
Once cooked, taste and adjust seasoning if necessary. Garnish with fresh cilantro before serving. Serve hot with rice or naan.
