• 250g chickpeas
• 1 onion
• 1 tomato
• 2 black cardamom
• 1 tbsp ground cumin seeds
• 1 tea bag
• A pinch of sod-bi-carbonate
• 1 tsp tamarind paste
• Salt, red and black pepper as per choice
• A few coriander leaves
• 2 tsp oil

1. Soak chickpeas overnight.
2. Add crushed cardamom seeds, tea bag, sod-bi-carbonate, 1tsp of cumin seeds salt and red pepper to the chickpeas.
3. Add 1 cup of water to chickpeas and boil for ½ an hour.
4. Remove tea bag from chickpeas.
5. Dice onion and sauté to black colour.
6. Add tomato, cumin powder, black pepper and tamarind paste.
7. Add this mixture to the boiled chickpeas and cook for 15 minutes on low fire.

Garnish with Onions, Tomatoes, Coriander