1.
Rinse and sock the chickpeas through the evening to acquire a tender and ideal texture.
2.
Prepare dinner with chickpeas with darkish coloration tea baggage.
three.
Dry roasted cumin, coriander, grenade seeds, grinding in advantageous powder.
Sizzling the oil, add ginger, garlic, onion and inexperienced chiles.
four.
5.
Combine tomatoes, turmeric, chile, garam masala and ready spices.
6.
Add the boiled chickpeas, the water and let the flavors combine with a low flame.
7.
Cowl with coriander, Jinger Juliennes, lemon juice, serve sizzling.