INDIAN CHICKPEA MASALA

Ingredients

Chickpeas                          100g

Onion (roughly chopped)          2 Large

Tomatoes (roughly chopped)  2 Medium

Coriander Leaves 1 medium bunch

Cumin seeds                          1 TSP

Chili powder                          2 TSP

Turmeric Powder (Optional) ½ TSP

Coriander Powder                  1 TSP

Garam Masala Powder         ½ TSP

Coconut Milk/Cream (Thick) 1 TBS

Salt                                        1 TSP or to taste

Oil                                        1 TBS

Method

Soak chickpeas at least for 6 hours or overnight and steam in a pressure cooker until it is slightly over cooked. Drain and reserve the cooking liquid.
Chop one onion and reserve.
In a food processor add roughly chopped onion and tomatoes, few coriander leaves along with cumin and grind into thick paste.
Heat the oil in a pan and add reserved chopped onion and sauté for 5 minutes. Add the pureed paste and sauté for another 10 minutes.
While sautéing add chili powder, turmeric powder, garam masala and coriander powder with salt. Stir thoroughly.
Add the cooked chickpeas and stir gently.
Add the water in which the chickpeas were cooked and cook until tender.
Add one table spoon of coconut milk at the end of cooking.
Garnish with chopped coriander leaves.