Chickpea malsala

Instructions

1. Heat vegetable oil in a large pan over medium heat.
2. Add cumin seeds and let them sizzle for a few seconds.
3. Add chopped onions and sauté until golden brown.
4. Add minced garlic and grated ginger, sauté for another minute.
5. Stir in the tomato puree and cook until the oil separates from the mixture.
6. Add coriander powder, turmeric powder, red chili powder, and salt. Mix well.
7. Add the drained chickpeas and water, stir to combine.
8. Cover and simmer for 15-20 minutes, stirring occasionally.
9. Stir in garam masala and cook for another 5 minutes.
10. Garnish with chopped cilantro before serving.

Prep

• Soak dried chickpeas overnight if using instead of canned.