• 1 cup chickpeas - soaked overnight
• 1 onion - finely chopped
• 1 tsp turmeric
• 1/2 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp red chilli powder
• 1 tbsp butter
• 1 clove garlic - finely chopped
• 1 tsp grated ginger
• 1 tsp Garam Masala
• 1 tsp cumin seeds
• Salt as per taste

Method:

• Pressure cook chickpeas with halt a tsp of salt with 4 cups of water. Drain the cooked chickpeas & set aside. Reserve the cooking liquid
• In a large saucepan, melt butter over nedium heat. Add cumin seeds, chopped garlic, ginger & saute for 10 secs.
• Add chopped onions, turmeric & saute till onions turn pink
• Add cumin powder, coriander powder, red chilli powder & mix well
• Add cooked chickpeas, 1/2 cup of cooking liquid & salt as per taste. Bring the mixture to a boil. Cover with a lid & let it cook on medium heat & simmer for 15 minutes until the chickpeas are fully cookied but not mushy.
• Add Garam Masala & mix well

Serve as a side dish with Rice/Roti .. Enjoi !!!

The dish was full was flavors yet not very overpowering. We had it with Rice & Dal & these curried chickpeas was a perfect accompaniment.