Recipe type: Pakistani/Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5
  • 2 15 oz. chickpeas
  • 1 med onion chopped
  • 2 tomatoes chopped
  • 1 green chili chopped
  • ⅓ cup oil of choice
  • 2 tsp. garlic minced
  • 2 tsp. ginger minced
  • 1 tsp. garam masala
  • 1 tsp. cumin powder
  • ½ tsp. chili powder (adjust to taste)
  • ¼ tsp. red pepper flakes (optional for extra spicy)
  • ½ tsp. salt (adjust to taste)
  • ¼ tsp. turmeric powder
  • 1 tsp. cumin seeds
  • Fresh cilantro 2 tbsp chopped for garnish
  • Fresh lemon juice for garnish
  1. Use med pot. med-high heat. Heat oil, add onions/green chili, let saute till light golden brown(about 2 min)
  2. Add red pepper flakes, garlic/ginger and cumin seeds. Sauté for 20-30 seconds.
  3. Add tomatoes and spices. Saute till tomatoes are cooked down and oil rises and separates about 5 minutes. If it's sticking to bottom of pot you can add few tbsp. of water.
  4. Add chickpeas and 1½ cups of water. Cook till sauce/gravy thickens and oil separates a little bit about 15 minutes or till chickpeas are tender and soft. You can always add more or less water depending on how much gravy you prefer. Mash some chickpeas with back of spoon to give curry a thick texture.
  5. Garnish with cilantro and lemon juice
Recipe by Cooking With Shazia at