1 cup of cooked chickpeas
Soak chickpeas overnight (plain water), or, not as great, or use canned chickpeas. Drain the water the next day and put in a slow cooker or a vessel till soft. Chickpeas can be boiled the previous night and stored for consumption the next day.
1 Tbsp coconut oil
½ cup tomato crushed
½ tsp cumin
2 – 3 cloves
2 bay leaves
1 tsp ginger paste
½ tsp turmeric powder
½ tsp Asafetida
Cilantro leaves
Salt to taste
Put the oil in a skillet. After the oil heats up add the cumin, cloves, and bay leaves. Wait for the cumin to sizzle and become a bit brown. Add the ginger and sauté for 30 seconds. Add the tomato paste and allow to cook for about 2-3 minutes till the tomatoes are cooked. Add turmeric powder and asafetida. Put in the boiled chickpeas, add salt (about ½ Tbsp, or according to taste) and let cook for about 10 minutes on medium flame. Add about 1/8th cup water and cook another 5 minutes. Garnish with cilantro. We are ready!
If you want to get fancy you get this spice mix called “Chana masala” from an Indian grocery store. Add only 1 tsp before adding the chickpeas. But it tastes great without it too. Serve with Rice or hot Rotis!