Ingredients

• 2.5 cm piece of fresh ginger
• 8 to 10 cloves of garlic
• 2 green chiles, stemmed
• 1 tablespoon ground cumin
• 6 tablespoons vegetable oil
• 3 large onions, chopped
• 1 tablespoon ground coriander
• 1 teaspoon red chile powder
• 1 tablespoon coarsely ground anardana (dried pomegranate seeds)
• 1 can of tomatoes
• 1.5 teaspoon salt
• 560 g cooked chickpeas
• 2 tablespoons chopped fresh cilantro

Instructions

1. Put the ginger, garlic, and the chiles in a spice grinder and grind to a paste.
2. Place a nonstick saucepan over medium heat and add the oil. When small bubbles appear at the bottom of the pan, add the onions and sauté for 4 to 5 minutes or until browned. Add the paste from step 1 and sauté for 1 to 2 minutes, or until the oil comes to the top.
3. Add the tomatoes and salt. Cook for about 8 minutes or until the oil comes to the top.
4. Add the chickpeas and sauté for 2 minutes. Add 800 ml water and simmer for 10 minutes.
5. Garnish with the cilantro and serve hot.