Ingredients

• 300 g - boiled chickpeas
• 2 tbsp - oil
• 2 - bay leaves
• 6 - cloves
• 3 - cardamoms
• 6 - peppercorns
• 3 - large onions, sliced
• 2 - large tomatoes, chopped
• 1 tsp - garlic paste
• 1 tsp - ginger paste
• 2 tsp - coriander powder
• 1 tsp - cumin powder
• 2 tsp - red chilli powder
• 1/2 tsp - turmeric powder
• 2 tbsp - coconut paste
• 1 tsp - garam masala powder
• 2 tbsp - chopped coriander leaves

How to Make Spicy Chickpeas Kurma

• Heat oil in a pan and add the bay leaves, cloves, cardamoms and peppercorns and fry for a minute.
• Add the sliced onions and fry until light golden.
• Add ginger and garlic paste, chopped tomatoes, cumin powder, coriander powder, red chilli powder, turmeric, garam masala and coconut paste and fry for 5 minutes until the oil separates from the mixture.
• Mix in the chickpeas and stir well.
• Add salt to taste and sufficient water for the gravy.
• Simmer for a few minutes so that the gravy thickens.
• Garnish with finely chopped coriander leaves.
• Serve with puri, chapathi or rice.
• Recipe Courtesy: Anglo-Indian Recipes