Indian chickpea dish.

This recipe uses tinned chickpeas. They are cooked a second time to remove some of the flavour the canning process imparts and improve the texture as the canning process doesn't cook them long enough. You can skip the second cooking process if you are happy with the texture out of the tin.

• 2 Green Chillies
• 1 Large Onion
• 1 tbs Garlic
• ½ tbs Ginger
• 1 tin Tomatoes
• 2 tins Chickpeas
• ½ tsp Ground Coriander
• ½ tsp Ground Cumin
• 1½ tsp Salt
• ¼ tsp Turmeric
• ¼ tsp Ground Chilli
• ½ tsp Asafoetida
• ¼ tsp Amchur Powder
• 1 tspn Garam Masala
• 1 tbs Ghee/Oil

• Blender
• Pressure Cooker

1. Set Garam Masala to one side.
2. Combine remaining dry spices and ½ tsp of salt together in a bowl and set aside.
3. Dice Onion and Green Chilies.
4. Drain and rinse chickpeas.
5. Blend Tomatoes into a puree.

1. Place chickpeas in pressure cooker and cover with clean water.
2. Add a tsp of salt and cook on setting #3 (Around 20 minutes under pressure).
3. Once pressure has released, drain and set aside.

1. Heat oil in a large pot on medium heat.
2. Sauté Onions for 10 minutes or softened and translucent.
3. Add diced Green Chili and cook for a further 5 minutes or until softened.
4. Add dry spices and cook for a couple or minutes or until fragrant.
5. Add Tomato puree, Ginger and Garlic and cook until you see the oil separate and come to the top of the pot.
6. Add prepared Chickpeas and cook for a further 5 minutes.
7. Remove from heat and stir in Garam Masala.