Categories: sidedish

Ingredients

• 1 cup chickpeas/ garbanzo beans(dry or canned)
• 3/4 cup chopped onions
• 2 medium tomatoes / 2 Tbsp tomato paste
• 3-4 cloves
• Little cinnamon
• Chilli powder as per taste
• 2-3 tsp chole masala (any brand)
• 2-3 garlic pods grated
• 1 inch ginger grated
• Handful of chopped coriander for garnish
• Salt to taste
• Oil

Directions

1. Puree the tomatoes in a blender and keep aside (skip this if using tomato paste). Grate the ginger and garlic and keep aside.

2. If using the dry variety, make sure to soak the beans overnight or for about 8-10 hours in enough water.

3. Pressure cook the beans using sufficient water. Keep aside.

4. Take a heavy bottom pan, add the oil. Next add the ginger and garlic and sauté until the garlic turns light brown.

5. Add the cloves and cinnamon and stir for a while. Now add the onions and stir until it turns transparent.

6. Add the tomato puree/tomato paste, salt and cook until the raw smell of tomato is gone. Add more oil at this time.

7. Add chilli powder, chana masala powder, and mix well. Add more oil at this time if dry.

8. Add the cooked beans along with the water and continue to cook covered. Simmer for a while until the gravy blends with the beans.

9. Finally garnish with coriander leaves before serving. Do not forget to serve some chopped raw onions and slice of lemon. Yumm!

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