• 225 g. chick peas, soaked overnight and drained
• 1 litre water plus 2 cups water
• 1\4 cup oil
• 2 medium onions, skinned and finely chopped
• 1 inch piece fresh ginger, peeled and finely chopped
• 7-8 garlic cloves, skinned and finely chopped
• 1 level tsp. chili powder
• 1\2 level tsp. ground turmeric
• 1\2 level tsp. ground coriander
• 1 level tsp. salt
• 2 medium tomatoes, roughly chopped
• 1 level tsp. garam masala
• 2-3 tbsp. finely chopped fresh coriander leaves

Put the chick peas in a large heavy-based saucepan, add the water, onions, garlic, ginger, tomatoes, salt, chili powder, turmeric, and coriander.

Bring to the boil. Cover the pan and boil the chick peas for about 2 hours until they are tender but still retain their shape.

When the chickpeas have become tender, add oil, stirring frequently, fry the mixture for 10-15 minutes until all the water has evaporated.

Oil should start to separate at this point.

Add two cups of water to the chickpeas and bring to boil.

Cover with a lid. Reduce the heat and simmer for 10 minutes or until the sauce is thickened.

Transfer the chick peas to a serving dish, sprinkle with the garam masala and the finely chopped fresh coriander leaves and serve hot with Chapati, Nan or boiled rice.

Try our Bajray Ki Roti , Poori and Suji Ka Halva and how about Kalay Channe curry!

by Pak101.com (few years ago!) / 1312 views