Ingredients:

  • 1 cup (200g) dried chickpeas, soaked overnight or 2 (15-ounce/425g) cans chickpeas, drained and rinsed
  • 4 cups (950ml) water (if cooking dried chickpeas)
  • 1 teaspoon (5g) baking soda (if cooking dried chickpeas)
  • 1 black tea bag (optional, for added colour and depth if using dried chickpeas)
  • 2 tablespoons (30ml) vegetable oil (or ghee, for a richer flavour)
  • 1 medium onion, finely chopped (about 1 cup/150g)
  • 2 cloves garlic, minced
  • 1-inch (2.5cm) piece of ginger, peeled and grated
  • 1-2 green chilies, finely chopped (adjust to taste)
  • 1 teaspoon (5g) ground cumin
  • 1 teaspoon (5g) ground coriander
  • 1/2 teaspoon (2.5g) turmeric powder
  • 1/2 teaspoon (2.5g) garam masala
  • 1/4 teaspoon (1.25g) red chili powder (optional, for extra heat)
  • 1 (14.5-ounce/411g) can crushed tomatoes
  • 1/2 cup (120ml) water
  • 1 tablespoon (15ml) amchur powder (dried mango powder) or 2 tablespoons lemon juice
  • Salt to taste
  • Fresh cilantro (coriander), chopped
  • Thinly sliced ginger
  • Red onion slivers

Instructions:

  1. Cook Chickpeas (if using dried): Rinse soaked chickpeas. Add to pot with water, baking soda, and tea bag (optional). Bring to a boil, then reduce heat and simmer until tender, about 1-1.5 hours. Drain, reserving some cooking liquid. If using canned, skip to step 2.
  2. Sauté Aromatics: Heat oil in a large skillet. Sauté onion until golden brown. Add garlic, ginger, and green chilies; sauté until fragrant.
  3. Bloom Spices: Add ground cumin, coriander, turmeric, red chili powder (if using), and garam masala. Sauté for about 30 seconds, until fragrant, being careful not to burn.
  4. Add Tomatoes and Simmer: Stir in crushed tomatoes and ½ cup water. Bring to a simmer and cook for 15 minutes, stirring occasionally, until the sauce has thickened slightly.
  5. Incorporate Chickpeas: Add the cooked chickpeas to the tomato sauce. Gently mash some of the chickpeas with the back of a spoon to thicken the sauce.
  6. Simmer to Perfection: Stir in amchur powder (or lemon juice) and salt. Add a little of the reserved chickpea cooking liquid (or water) if needed to reach desired consistency. Simmer for another 15-20 minutes to allow the flavours to meld. The sauce should be nice and thick.
  7. Garnish and Serve: Garnish with fresh cilantro, sliced ginger, and red onion slivers. Serve hot with your favourite accompaniments.