Chickpeas in Spicy Sauce
1 cup raw chickpeas – soak overnight in two cups of water
or canned Chickpeas [drained]
1 medium size Onion – chopped
1 medium size Tomato – chopped
2 medium size Garlic cloves – minced
1/2 inch cube fresh Ginger – minced
1/8 teaspoon Turmeric
1 teaspoon Chili powder (Red Pepper)
1 teaspoon Garam Masala (Spice mix powder)
1/8 teaspoon Mustard seeds
1/8 teaspoon Cumin seeds
2 tablespoon Tomato sauce
1/2 teaspoon Salt
1 cup Water
1/4 cup Vegetable oil
2 Tablespoon chopped Cilantro
Cook/boil soaked chickpeas in 2 cups of water for ten minutes or till tender. Set them aside.
Heat up oil over the medium high heat for one minute.
Add mustard seeds and cumin seeds.
Once seeds start to sizzle add turmeric, chili powder, garam masala. Stir.
Add garlic and onion. Stir well for half minute.
Add ginger and tomato. Give a good stir. Cover the pot and continue cooking for another five minutes. Stir occasionally.
Add tomato sauce and cook for 2 more minutes.
Add one cup of water and cook the contents for another five minutes or till all the ingredients are pureed.
Add cooked chickpeas to the pureed sauce. Stir well.
Add salt and continue cooking for five minutes.
Garnish the contends with chopped cilantro. Add Cilantro for garnish.
Serve with poories/naan/parathas/bhatura, or bread slices.