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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.
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.
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.
Next, add the tomaotes and cook for 1-2 minutes until the tomatoes are soft.
Now add the seasoning spices and stir fry few seconds until fragrant.
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.
Stir occasionally and add more warm water if needed. Make a taste test and adjust the salt to your taste.
Turn off the heat and stir in green chillies and chopped coriander. Serve with plain rice, chapati, naan or flatbread. Enjoy!