If using fresh chickpeas, then leave to soak in at least 600ml of water overnight
Add the oil into a pan and heat on medium heat until warm
Add the diced onions and cook for 4-5 minutes on medium heat until softened and golden brown
Add the chopped tomatoes and cook for a further 3-4 minutes until the tomatoes have softened.
Add the salt, chilli powder, turmeric powder, garlic paste and green chilli then cook the spices for 3-4 minutes
Remove 100ml of the water from the chickpeas and add the pan to ensure that the spices do not burn and cook for another 5 minutes
Drain the chickpeas and set aside the remaining water then add the drained chickpeas to the mixture and reduce the heat to medium before cooking for 2-3 minutes
Add 500ml of the drained chickpea water and cook for 1 hour until the oil has risen to the top which will indicate that the curry is cooked – the chickpeas may take longer than 1 hour to cook and if the water has evaporated you may add more water to help cook the chickpeas
Add the cumin powder then cook for 2-3 minutes
Finely chop the coriander then add into the pan and cook 1-2 minutes
Serve alongside puri and enjoy!
Latest comments (21)
Many thanks for getting back to me. And thanks for the advice. I love your receipes!
That’s so kind of you to say! Really happy you’re enjoying the recipes!