Ingredients
Vegetables
- ½ cup chopped onion
- ½ cup chopped tomato
Chickpeas
- 1 cup dried black chickpeas (yields around 2 cups soaked.)
Spices
- ½ tsp Ground cumin
- ½ tsp Ground coriander
- ½ tsp kashmiri red chili powder
- ½ tsp ground turmeric
Seasoning
- ½ tsp salt to taste
- 1 tsp ginger, garlic paste
Oil
- 1½ tbsp olive oil or any vegetable oil
Herb
- 1 tbsp chopped cilantro
Water
- 1-2 tbsp water
Instructions
- Soak black chickpeas overnight or for 8-10 hours.1 cup dried black chickpeas (yields around 2 cups soaked.)
- Next, drain soaked chickpeas and rinse thoroughly.
- Cook chickpeas in a pressure cooker for 10-15 minutes or until 2-3 whistles.
- Drain cooked chickpeas and set aside.
- In a pan, heat oil.1½ tbsp olive oil or any vegetable oil
- Once hot, add chopped onion. Sauté onions until softened½ cup chopped onion
- Then add boiled chickpeas and stir fry for 4-6 minutes on medium-high heat.
- Add spices and continue stir-frying until well combined.½ tsp Ground cumin, ½ tsp Ground coriander, ½ tsp kashmiri red chili powder, ½ tsp ground turmeric, 1 tsp ginger, garlic paste
- Then add chopped tomatoes and cook everything well. Add water. Cover the lid and cook until tomatoes are mushy and well cooked.½ cup chopped tomato, 1-2 tbsp water
- Once cooked, season with salt and garnish it with cilantro. Serve it with rice or roti.½ tsp salt to taste, 1 tbsp chopped cilantro
Video
Notes
- For the best results, soak the dried chickpeas overnight before cooking. This allows them to hydrate and soften fully, reducing the cooking time significantly.
- However, if you forget to plan ahead, you can still make this recipe. Just soak the chickpeas in water for at least 6-8 hours.
- For a real-time saver, you can also opt for canned chickpeas instead of dried ones. Just be sure to drain and rinse them thoroughly to remove excess sodium.
The nutrition information provided is an estimate and may not be exact.
Nutrition
Calories: 296kcal | Carbohydrates: 41g | Protein: 11g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 475mg | Potassium: 614mg | Fiber: 4g | Sugar: 2g | Vitamin A: 344IU | Vitamin C: 8mg | Calcium: 145mg | Iron: 4mg
Subscribe and stay updated! SpoonBun
If you tried this recipe, please let me know how it turned out in the comments below. If you liked it, remember to rate the recipe. Your feedback helps other readers decide if they want to make this recipe. Thank you!
𝙳𝚒𝚜𝚌𝚕𝚊𝚒𝚖𝚎𝚛: 𝚃𝚑𝚎 𝚛𝚎𝚌𝚒𝚙𝚎𝚜 𝙸 𝚜𝚑𝚊𝚛𝚎 𝚑𝚎𝚛𝚎 𝚊𝚛𝚎 𝚒𝚗𝚜𝚙𝚒𝚛𝚎𝚍 𝚋𝚢 𝙽𝚎𝚙𝚊𝚕𝚒 𝚌𝚞𝚒𝚜𝚒𝚗𝚎 𝚊𝚗𝚍 𝚑𝚘𝚠 𝙸 𝚕𝚘𝚟𝚎 𝚙𝚛𝚎𝚙𝚊𝚛𝚒𝚗𝚐 𝚝𝚑𝚎𝚖 𝚊𝚝 𝚑𝚘𝚖𝚎. 𝚂𝚘𝚖𝚎 𝚖𝚊𝚢 𝚗𝚘𝚝 𝚋𝚎 𝚎𝚗𝚝𝚒𝚛𝚎𝚕𝚢 𝚊𝚞𝚝𝚑𝚎𝚗𝚝𝚒𝚌, 𝚋𝚞𝚝 𝚝𝚑𝚎𝚢 𝚛𝚎𝚏𝚕𝚎𝚌𝚝 𝚖𝚢 𝚙𝚎𝚛𝚜𝚘𝚗𝚊𝚕 𝚊𝚙𝚙𝚛𝚘𝚊𝚌𝚑 𝚝𝚘 𝚌𝚘𝚘𝚔𝚒𝚗𝚐. 𝙸 𝚑𝚘𝚙𝚎 𝚢𝚘𝚞’𝚕𝚕 𝚎𝚗𝚓𝚘𝚢 𝚝𝚑𝚎𝚖 𝚊𝚜 𝚖𝚞𝚌𝚑 𝚊𝚜 𝙸 𝚍𝚘!