2 tbsp ghee or oil

1 tsp cumin seeds

1 tsp ground cumin

2 tbsp ginger paste

1 tbsp garlic paste

2 tbsp tomato paste

1 tbsp ground coriander

1 tbsp amchoor/mango powder or lime juice

1 tsp ground red pepper

1/2 tsp turmeric

4 cups cooked chickpeas

4 tbsp cilantro

1 1/2 tsp salt

1/2 c chopped red onion

 

Heat ghee and cumin seeds until they sizzle, then ginger/garlic until they brown, then 1 cup water and tomato paste, coriander, mango powder, cayenne, turmeric, cumin. Simmer 5-10 minutes.

Add 2 cups water, chickpeas, cilantro, and salt, cook 15-18 minutes.

Top with more cilantro and red onion.

 

 Source: 660 Curries by Raghavan Iyer