Tips for Experienced Cooks
For an extraordinary depth of flavor, consider dry roasting your whole spices before grinding them. Taking this extra step enriches the aroma and makes the spices more potent. Additionally, soaking chickpeas with a pinch of baking soda can reduce cooking time and ensure they're perfectly tender. Lastly, finishing the dish with a splash of lemon juice or a drizzle of high-quality olive oil right before serving can elevate the dish with a fresh, vibrant note.
Step 1: Soak the chickpeas
Soak the chickpeas overnight. Drain and rinse them before using.
- Chickpeas
Step 2: Sauté the onions
Heat oil in a large pot over medium heat. Add onion and sauté until golden brown.
- Oil
- Onion
Step 3: Add aromatics
Add garlic, ginger, and green chilies. Cook for 1-2 minutes.
- Garlic
- Ginger
- Green chilies
Step 4: Add spices
Add cumin, coriander, turmeric, garam masala, and red chili powder. Cook for 1-2 minutes.
- Cumin
- Coriander
- Turmeric
- Garam masala
- Red chili powder
Step 5: Simmer the tomato puree
Add tomato puree, salt, and black pepper. Stir well and cook for 5-7 minutes.
- Tomato puree
- Salt
- Black pepper
Step 6: Cook the chickpeas
Add chickpeas and 2 cups of water. Bring to a boil, then reduce the heat and let it simmer for 45-50 minutes or until the chickpeas are tender.
- Chickpeas
- Water (2 cups)
Step 7: Garnish and serve
Garnish with cilantro and serve hot with Jeera rice.
- Cilantro
Fresh Produce & Herbs
- 1 whole onion
- 2 whole green chili
- 1/4 cup cilantro
Seasonings & Spices
- 2 cloves garlic
- 1 teaspoon ginger
- 2 teaspoons cumin
- 2 teaspoons coriander
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1/2 teaspoon red chili
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Pantry Items
- 2 cups dried chickpeas
- 2 cups tomato puree
- 4 cups jeera rice
- 2 tablespoons oil