- 2 tablespoons canola oil
- 1 inch ginger, peeled and minced
- 1 green chilli, chopped
- 2 teaspoons ground kashmiri chilli powder
- 3/ 4 teaspoon ground cumin powder
- 1/ 2 teaspoon ground coriander powder
- 1/ 2 teaspoon ground black pepper
- 1/ 2 teaspoons ground turmeric powder
- 1/ 4 teaspoons ground chilli powder
- 1 tablespoon tomato paste
- 2 medium tomatoes, diced small
- 1 large onion, finely diced
- 1 14 oz can chickpeas, drained and rinsed
- 1/ 2 cup hot water
- 2 tablespoons chopped fresh cilantro
- 1/ 4 teaspoon garam masala powder
- 1 teaspoon salt
Heat oil in a deep and wide pan on medium heat. Add the diced onion and cook till it starts to brown. Turn the heat down slightly and add ginger, garlic, green chili and spices and cook for 3-4 minutes.
Add chopped tomato and tomato paste, bring to simmer and cook until you start seeing the oil separate.
Add the chickpeas and mix well with the spice mixture. Add 1/2 cup hot water and bring to simmer.
Give the chickpea mixture a good stir. Cover your pan with a lid and allow to simmer on medium heat for 10-12 minutes. If you find the gravy is thickening up, feel free to add little more hot water to it. Check seasoning and adjust if needed.
Garnish with chopped coriander leaves. Let the curry rest for 20-30 mins, before serving as it allows the flavor to further peak.Serve with rice or Indian flat bread.