• 500gchickpeas (rinsed)
• 6tomatoes (chopped)
• 2Inch knob garlic (chopped)
• 6Cloves garlic
• 1Green chilli
• 1tspLemon juice
• 2tspOil
• 1Red onion (chopped)
• 1tspGround cumin
• 0.5tspTurmeric
• 0.5tspCayenne
• Pinch asafetida (optional)
• 2tspGaram masala
• 0.25tspKala nemak (indian black salt)
• 0.5tspSalt (to taste)
• 0.5tspSugar
• 2cupsWater
• Chopped coriander - for garnish
• Finely chopped red onion - for garnish
• Lemon - for garnish

Instructions

1. 1

   Combine 1/2 cup chickpeas, tomatoes, ginger, garlic, chilli and lemon juice and blend until smooth - set aside.

2. 2

   Heat oil over medium heat, add red onion and cook until translucent - about 8 mins

3. 3

   Add cumin, tumeric, cayenne, garam masala and asafetida, mix well and cook for about a minute

4. 4

   Add kala nemak

5. 5

   Add the pureed chickpea/tomato mixture, partially cover and cook for 15 mins stirring occasionally

6. 6

   Reduce heat and continue to cook for 10-15 mins

7. 7

   Add remaining chickpeas, salt, sugar and mix well

8. 8

   Add 1 and 1/2 cup water, cover and cook for 30 mins

9. 9

   Taste, adjust spice/seasoning and cook for further 15-20 mins until sauce has reached desired consistency (add more water if required)

10. 10

    Garnish with coriander, red onion and a squeeze of lemon and serve