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Ingredients
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Main Ingredients
Spices
Others
Method
Preparation
- 1
Prepare the Chickpeas
If using dried chickpeas, soak them overnight and cook them until tender. If using canned chickpeas, rinse and drain them.
- 2
Cooking
- 3
Heat Oil
In a large pan, heat the oil over medium heat.
- 4
Add Cumin Seeds
Once the oil is hot, add the cumin seeds and let them sizzle for a few seconds until fragrant.
- 5
- 6
Add Ginger and Garlic
Stir in the ginger and garlic, cooking for an additional 1-2 minutes until fragrant.
- 7
Add Tomatoes and Green Chili
Add the chopped tomatoes and green chili to the pan. Cook until the tomatoes soften and the oil starts to separate from the mixture.
- 8
Add Spices
Stir in the coriander powder, turmeric powder, red chili powder, and salt. Mix well and cook for another 2 minutes.
- 9
Add Chickpeas
Add the cooked chickpeas to the pan and mix until they are well coated with the spice mixture.
- 10
Simmer
Add a cup of water to the pan. Stir well and bring to a simmer. Cover and let it cook for about 10 minutes.
- 11
Finish with Garam Masala
Stir in the garam masala and let it cook for an additional 2 minutes.
Serving
- 12
Garnish and Serve
Garnish with fresh cilantro and serve hot with rice or naan.
