- 2 x 400g black chickpeas
- 1 tsp salt
- 350ml water
Boil for 25 minutes and drain. Keep the liquid.
- 4 tbsp oil
- 1 large onion
- 2 tbsp ginger & garlic paste
- 1 tsp cumin
- 1/2 tsp turmeric
- 1/2 tsp red chilli powder
- 1 tsp paprika
- 1 tsp salt
- 250 tomato passata
- 250 ml water (reserved from boiling the chickpeas)
- 1 tsp garam masala
- Brown the onion, add the garlic and ginger paste and cumin
- Add the rest of the spices, salt, and tomato passata
- Cook until the oil rises, and then add the reserved water and blend
- Add the chickpeas and garam masala and cook on low for 20 minutes
- Garnish with coriander
pooki 
Leave a comment