• 500 grams of canned chickpeas

• 3 tbps of clarified butter (ghee) or rapeseed oil

• 2 onion medium sized finely chopped

• 2 medium tomato blend to a smooth puree or 200ml of passata

• 2 tbps ginger garlic paste

• 2 tbps coriander leaves finely chopped

• 1 tps of salt

Cooking Steps (for 2-3 servings use half the quantities mentioned below)

• Add drained and rinsed chickpeas to a pot, 600 ml of water, 0.5 teaspoon of salt and bring to boil. Cook for 20-25 min

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• In a pan heat 3 tbps of clarified butter or rapeseed oil on medium heat, add whole spice mix 1 and saute for 30 seconds

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• Add finely chopped onions, 0.5 teaspoon of salt and cook for 8-10 min

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• Add ginger-garlic paste and saute for a min

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• Add spice pack 2, 50 ml of water and saute for a min

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• Add blended tomato puree or passata and cook for 5-7 min

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• Add cooked chickpeas along with its water and additional 200 ml of water

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• Mash around 1/2 cup chickpeas using the back of the mixing spoon. Cover and cook for 10 min, stirring occasionally

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• Add salt if required

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• Garnish with coriander leaves and serve hot

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       Tips  

• For finer details of cooking refer to our recipe card which comes along with our spice mix