January 11, 2019
Vegan | Sugar-free | Nut-free | Gluten-free
Prep Time : 15 mins (if canned peas are used)
Cook Time : 25 mins
Total Time : 40 mins
Yield : 3-4 servings
1 cup cooked Chickpeas ( Garbanzo beans )
1 medium Onion
2 medium Tomatoes
1 tsp Cumin seeds
1 tbsp Ginger & Garlic Paste ( grind equal parts pf ginger & garlic )
1 tsp Coriander Powder
1 tsp Garam Masala
1 tsp Chat Masala ( optional )
Chilli Powder or Paprika
* For all Indian spice blends check Indian grocers near you or check here for what we use.
* The secret for that dark red color is Kashmiri Red Chilli Powder, it has vibrant color but less spiciness. Find it here.
In a sauce pan or curry pot, add 2 tbsp cooking oil and when the oil is hot, add cumin seeds and roast for 15 secs.
Add finely chopped onions and roast for 2 mins on medium flame or roast till onions turn golden brown in color.
In mean time finely chop tomatoes or blend to get tomato puree.
Now reduce the flame to low and add ginger garlic paste, chilli powder, coriander powder, garam masala, chat masala, salt and roast for 30 secs on low flame.
When ginger garlic paste is roasted, add chopped/pureed tomatoes, close the lid and let cook for 4-5 mins on low-medium flame. Stir in between if needed.
When tomatoes loose water completely and turn to thick paste like consistency, add 1/2 cup of chickpeas. Add 1/2 cup water and mix well.
Mash the other 1/2 cup of chickpeas with a potato masher and add that to the cooking pot. ( mashing is optional, mashing 1/2 cup chickpeas gives extra gravy )
Now check the taste and add more spices if needed.
When you get the right taste, add 1/2 cup more water, chopped cilantro, close the lid and let cook on low-medium flame for 10-15 mins. Keep stirring in between.
Serve with rice/quinoa/flat bread!!
VARIATION : Can add coconut milk instead of water at last step to reduce the spiciness. Can add 1 chopped boiled potato along with chickpeas for a different taste.
STORAGE : Store in an air-tight container in refrigerator for 3-4 days. Warm up before serve.