1 to 2tablespoonschopped cilantro leaves(coriander leaves)
for garnish
1inchginger, julienne
1small to medium onion, thinly sliced in rounds
1small lemon or limechopped in wedges
Instructions
cooking chickpeas
Rinse the chickpeas thoroughly in water and then soak them overnight or for 8 to 9 hours. Later drain all the water and rinse the chickpeas in fresh water.
Then boil the chickpeas with 2.5 cups water and 1 teaspoon salt in a pressure cooker or a covered pan with enough water.
In a pressure cooker chickpeas can take about 15-20 minutes and in a pan about an hour or more. The chickpeas have to be cooked very well.
Once the chickpeas are cooked, then drain all the water from the chickpeas. Keep the cooked chickpeas aside.
making ground masala paste
Rinse the tomatoes and then chop them.
Peel the garlic and ginger and chop them roughly.
In a mixer or blender, add the tomatoes, ginger, garlic, dry red chilies and coriander seeds. No need to add water.
Grind or blend to a smooth paste.
making vegan chickpeas curry
Heat oil in a pan and add the ground paste.
Fry the masala paste for 7 to 8 minutes till the raw aroma of the tomatoes, ginger and garlic goes away and the oil leaves the sides of the masala.
Now add the green chillies and ½ to 1 cup water. Mix very well.
Cook for 3 to 4 minutes on a low to medium flame. add the boiled chickpeas.
Mix the chickpeas with the rest of the masala.
Let the chickpea curry simmer for about 10 to 15 minutes on a low flame. Keep on stirring in between.
Then add the garam masala powder and salt and mix with the rest of the curry.
Simmer for 2 to 3 minutes more.
Lastly add chopped coriander leaves.
Serve the vegan chickpea curry with slices of onion, lemon wedges and ginger julienne along with flatbread like naan, bhature, chapati or with bread or steamed rice or poori.
Notes
Do not add water while making the 'ground masala paste' as the tomatoes have enough water content in them for this paste. However there are exceptions and if the tomatoes are not juicy enough then you might have to add some water. But do not make it watery as it will be difficult to fry this paste later. It will start spluttering when you will be frying it.
If you want the chickpea curry to have some more curry, add some more water to liquefy it.
You can use any variety of dry red chilies, but keep in mind the pungency of the red chili, whether its hot or less hot.