Chickpea Stew

1. 1

   Cook the chickpeas

   1.Drain the soaked chickpeas and rinse them well.

   2.In a pressure cooker, add the chickpeas, 3 cups of water, and 1/4 tsp of salt.

   3.Pressure cook on high heat for 4-5 whistles, then reduce the heat and simmer for 10-12 minutes.

   4.Let the pressure release naturally. The chickpeas should be soft and mash easily.
2. 2

   Prepare the masala base

   1.Heat oil in a pan or kadai over medium heat.

   2.Add cumin seeds and let them splutter for about 30 seconds.

   3.Add the chopped onion and sauté until it turns soft and translucent, about 3-4 minutes.

   4.Add the grated ginger and minced garlic. Sauté for another minute until the raw smell disappears.
3. 3

   Build the gravy

   1.Add the tomato puree to the pan. Cook for 4-5 minutes until it thickens and oil starts to separate at the edges.

   2.Add the turmeric powder, coriander powder, and red chili powder. Mix well and cook for one minute.

   3.Pour in the cooked chickpeas along with their cooking water. Stir everything together.
4. 4

   Simmer and finish

   1.Bring the stew to a gentle boil, then reduce the heat to low.

   2.Cover the pan and let it simmer for 8-10 minutes, allowing the flavors to meld.

   3.Lightly mash a few chickpeas with the back of a spoon to thicken the gravy.

   4.Stir in the garam masala and turn off the heat.

   5.Garnish with fresh coriander leaves before serving.

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