Step 1

First, drain the water out from the chickpea tin, rinse with cold water and set it aside. Chope the onions, tomatoes, prepare and gather all ingredients and spices.

Step 2

Heat the large pot/pan to medium heat, add oil and melt the ghee. Once the ghee is melted add mustard seeds, cumin seeds, bay leaves and wait until they pop.

Step 3

Then add the dried chilli, stir for few seconds and follow with the chopped onions and cook for 1-2 minutes. Add the grated garlic and continue cook until the onions are slightly brown.

Step 4

Next, add the tomaotes and cook for 1-2 minutes until the tomatoes are soft.

Step 5

Now add the seasoning spices and stir fry few seconds until fragrant.

Step 6

Place the chickpeas in the pan and pour the water in. Stir well, season with salt to taste, and bring it to a boil. Then reduce the heat and simmer with low heat for 10-15 minutes or until the chickpeas are tender.

Step 7

Stir occasionally and add more warm water if needed. Make a taste test and adjust the salt to your taste.

Step 8

Turn off the heat and stir in green chillies and chopped coriander. Serve with plain rice, chapati, naan or flatbread. Enjoy!