Ingredients

• Chickpea - 2 cups, soaked overnight and cooked
• Oil – 2 tbsp
• Whole black pepper – 3-5 corns
• Cumin seeds – 1 tbsp
• Cardamom – 2 pieces
• Turmeric – ½ tbsp
• Bay leaf – 2-3 dry leaves
• Cloves - 3-5 pieces
• Garlic – 4 cloves peeled and finely chopped
• Ginger - 1/2-inch Julienne
• Dry red chilies – 2
• Salt - 2 Tsp
• Chana Masala Powder/ Chickpea Spice Powder - 2 tbsp
• Red Onion - 1 cups finely chopped
• Tomato - 2 cups diced with juice
• Water - 4 to 5 Cups

Instructions

1. Soak the beans overnight and cook separately for 30 minutes or until they are tender.
2. In a pan, heat oil. Add cumin seeds, turmeric, bay leaf, whole black pepper, cloves, dry red chili, ginger and garlic. Wait and stir for 1 minute.
3. Add onions and cook until tender.
4. Add tomatoes and cook until a fine paste of onion-tomato is formed.
5. Add cooked chickpeas, water, salt and chickpea powder.
6. Cook on med-high heat for 15 minutes or until the ingredients are cooked together.
7. Adjust the taste with salt and chickpea spice powder.
8. Garnish with cilantro and serve with Naan or Rice.