Summary

Ingredients

• 800 g canned chickpeas
• 2 onions)
• 1 teaspoon ginger, freshly grated
• 1 teaspoon garlic, squeezed
• 2 chilli pepper (s), green, fresh, pitted, very finely chopped
• 0.5 teaspoon ½ turmeric
• 2 teaspoon garam masala
• 3 tablespoon ghee or clarified butter
• 2 large tomato (s) or 80;ox hearts81;, pitted, diced
• 1 tablespoon coriander powder
• 2 tablespoon lemon juice
• 2 tablespoon coriander greens, chopped
• possibly pomegranate seeds

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Instructions

1. Drain the chickpeas and collect the liquid. Fry the onions, garlic, chili peppers and turmeric with ghee or clarified butter until golden. Add the tomatoes and cook until soft.
2. Then add the coriander powder and the chickpeas and cook for 10 minutes. Pour in 250 ml of the collected chickpea liquid and cook for another 10 minutes.
3. Add the garam masala and lemon juice and stir in the fresh coriander. Simmer for 2 - 3 minutes - if necessary, add more chickpea liquid until the required sauce consistency is achieved.
4. Sprinkle with pomegranate seeds to taste.