Description
A spicy and flavorful chickpea curry popular in Pakistani cuisine.
Ingredients
Scale
- 2 cups chickpeas (soaked overnight)
- 2 medium onions (finely chopped)
- 2 tomatoes (pureed)
- 1 tablespoon ginger-garlic paste
- 2 green chilies (slit)
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- Salt to taste
- 2 tablespoons oil
- Fresh coriander leaves (for garnish)
Instructions
- Heat oil in a pot over medium heat.
- Add cumin seeds and let them splutter.
- Add chopped onions and sauté until golden brown.
- Stir in ginger-garlic paste and green chilies. Cook for 2 minutes.
- Add pureed tomatoes and cook until the oil separates.
- Add soaked chickpeas, coriander powder, cumin powder, garam masala, and salt.
- Add 3 cups of water and bring to a boil.
- Reduce heat and simmer for 20-25 minutes until chickpeas are tender.
- Garnish with fresh coriander leaves and serve.
Notes
- Adjust spices according to your taste.
- Serve with rice or naan.
- You can add potatoes for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Pakistani
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Pakistani Chana Masala Curry, Chickpea Curry, Vegan Recipes