1 tablespoon of oil

1 can chickpeas

1 chopped onion

1 chopped tomato

1 tsp of tomato paste (I omit this)

1 tsp of ground garlic

1 tsp of ground ginger

1-2 green chilles (I omit or use a small amt of green chille chutney)

fresh cilantro

I tsp of dried fenugreek or methi leaves


¼ tsp of turmeric

1 tsp of garam masala

1 tsp of cumin seeds


  1. Heat oil in a heavy bottom panned. Add in the cumin seeds and chopped green chilles and fry for a bit.
  2. Add ginger and garlic and cook for a minute.
  3. Add chopped onions and when the onions are golden brown add in the chopped tomato and tomato paste and the rest of the spices with salt.
  4. Let it cook for a while until the oil separates.
  5. Add the can of chickpeas and let it cook.
  6. Add in one cup of hot water and bring it to a boil.
  7. Lower heat and let it cook for a few more minutes.
  8. Last, add the coriander leaves and dried methi leaves.


This is one of my most favourite recipes. This is not a heavy sauced dish. Instead it is quite light. It is a North African curry so it is a bit different. I never use the tomato paste in this dish. Using tomato paste can be a bit tricky as you have to make sure you cook it in the torka until the oil begins to separate. It takes a bit of time and you can’t rush it. If you don’t wait it won’t be right.



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