- 1 can chickpeas, drained
- 1 medium-sized onion , finely chopped
- 1 large tomato, chopped
- 1-2 green chillies, finely chopped
- 1 tbsp ginger-garlic paste
- 1 tsp tomato paste
- 1 tsp cumin seeds
- 1/4 tsp red chilli powder
- 1/4 tsp turmeric powder
- 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- 2 tbsp light cooking oil
- 1/2 tsp salt or to taste
- water, as needed
- fresh chopped cilantro, as garnish
- lemon wedges, as garnish
SAUTE cumin seeds in hot oil till they start to sizzle and pop. Add onions and green chillies, and fry till tender.
ADD in tomatoes, ginger-garlic paste, tomato paste, salt and spices, and cook till tomatoes pulp and starts to give out oil from the sides.
STIR in about a cup of water, allow it to come to a boil, and then add chickpeas. Let simmer covered for a few minutes till chickpeas are soft and tender to the touch.
GARNISH with fresh coriander and a sprinkle of lemon juice.