Pressure cook the chickpeas with sufficient water until soft and drain, reserving some of the water.
Heat oil in a pan and fry the cumin seeds.
Add the green chillies and onion. Fry until golden.
Add ginger- garlic paste. Fry for a minute.
Add the tomatoes and fry for a couple of minutes.
Now add the capsicum and tip in the spice powders. Mix it gently.
Allow this to cook until all are well blended.
Mix in the chickpeas. Add the reserved water, salt and allow it cook for few more minutes.
Remove from heat and serve it hot.
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Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.