If using fresh chickpeas, then leave to soak in at least 600ml of water overnight
Add the oil into a pan and heat on medium heat until warm
Add the diced onions and cook for 4-5 minutes on medium heat until softened and golden brown
Add the chopped tomatoes and cook for a further 3-4 minutes until the tomatoes have softened.
Add the salt, chilli powder, turmeric powder, garlic paste and green chilli then cook the spices for 3-4 minutes
Remove 100ml of the water from the chickpeas and add the pan to ensure that the spices do not burn and cook for another 5 minutes
Drain the chickpeas and set aside the remaining water then add the drained chickpeas to the mixture and reduce the heat to medium before cooking for 2-3 minutes
Add 500ml of the drained chickpea water and cook for 1 hour until the oil has risen to the top which will indicate that the curry is cooked – the chickpeas may take longer than 1 hour to cook and if the water has evaporated you may add more water to help cook the chickpeas
Add the cumin powder then cook for 2-3 minutes
Finely chop the coriander then add into the pan and cook 1-2 minutes
Serve alongside puri and enjoy!
Latest comments (22)
Could you tell me the method with cooked chickpeas please ……you appear to use the water that the chickpeas have been soaking in overnight …….obviously I wouldn’t have that with cooked chickpeas.
Many thanks
Many thanks for getting back to me. And thanks for the advice. I love your receipes!
That’s so kind of you to say! Really happy you’re enjoying the recipes!