Chickpeas. This dish is traditionally served with hot crispy puris and a side of sautéed potatoes, and is a huge favourite at weekend brunches.
- 1 cup chopped onions
- 2 cups chopped tomatoes
- 1 can chickpeas
- 1 tsp chopped ginger
- ½ tsp red chili powder
- ½ tsp coriander powder
- ½ tsp cumin powder
- ½ tsp garam masala
- ½ tsp dried mango powder (amchoor)
- ¼ tsp turmeric powder
- 1 tbsp lemon juice
- 2 tbsp chopped coriander leaves
- 1 tsp cumin seeds
- Add cumin seeds to hot oil and allow to crackle. Add onion and fry till lightly browned.
- Add ginger, red chili powder, coriander powder, cumin powder, dried mango powder, and turmeric powder and fry for a minute.
- Add chopped tomatoes and cook till tomatoes pulp. Add Chickpeas and a cup of water and cover cook for 10 – 12 minutes.
- Stir in lemon juice and sprinkle garam masala and coriander leaves as garnish.
Recipe by Hooked on Heat Edit
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