250 gr. of chickpeas (1 cup)
2 Tbsp vegetable oil
1 onion chopped
2 cm cinnamon stick
2 garlic cloves, squashed
2 cm fresh ginger, chopped
1 green chili pepper, finely chopped
2 tsp ground coriander
3/4 cup of chopped tomatoes (from a can)
1 tsp garam massala
1 Tbsp cilantro, chopped
Soak chickpeas overnight, rinse, cook in water until tender. Drain, KEEP THE COOKING LIQUID!
In a frying pan heat the oil, fry onion until golden. Add cinnamon and cloves, cook a few seconds. Add garlic, ginger, chili pepper, ground coriander and cook 5 minutes, stirring.Add tomatoes, with the juice and cook until all liquid has evaporated.
Add the chickpeas to the pan, mix well, cook 5 minutes.
Pour the cooking liquid of the chickpeas and simmer for 25 minutes, until all the liquid is gone.
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