INGREDIENTS Chickpeas Tea leaves Dry red chile Bay leaf Turmeric Coriander Cumin Red pepper flakes Garam masala Tomato sauce
If using dry chickpeas, cook until tender then set aside. In a medium skillet, add ghee and cumin seeds cooking until they crackle.
Add the onions and ginger and cook until softened.
Add in the tomato puree and cook until the liquid is almost evaporated. Then add in the dry spices and cook another 1 minute.
Add in the chickpeas, some water, and chiles and simmer until the sauce is the desired consistency.