Ingredients
- 2 cups cooked chickpeas or canned chickpeas
- 3/4 cup onions (diced)
- 2/3 cup tomatoes (diced)
- 1 teaspoon
- 1 teaspoon
- 1 teaspoon turmeric
- ½ teaspoon garlic paste
- 1/3; teaspoon ginger paste 1 tablespoon oil Salt to taste Optional a pinch of Hing few cloves
- ½ teaspoon hot red chili powder (alter according to taste)
- ¼ teaspoon black peppers
- ½ tablespoon cinnamon powder
- 2 bay leaves
- Garnish Few leaves fresh cilantro leaves (chopped)
Method
Heat oil with hing. When oil is slightly hot add onions, tomato and all the spices. Sauté until onions turn light brown. Add chickpeas, water*and salt . (Set aside few chickpeas and mash them and add to the pot to give thicker soup) Simmer it for 15 to 20 minutes under low heat the pot with your spoon to thicken the sauce. Sprinkle with Cilantro. Serve hot with Puris (or rice or Roti.)