• 500g chickpeas
• 2 onions
• 1 tin tomatoes
• 1 tsp ginger
• 3-4 green chillies
• 1 tea bag
• Salt, red and black pepper as per taste
• 2 tsp cumin seeds powder
• 1 tsp tamarind paste
• 1 tbsp oil

1. Soak chickpeas overnight.
2. Boil chickpeas for ½ an hour with salt, diced onion with tea bag.
3. Sauté cumin powder and add ginger, tomato puree, tamarind paste, green chillies, red and black pepper,
4. Add the above mixture to chickpeas and cook on low fire for 15 – 20 minutes till chickpeas are well mixed.

Garnish with Onions, tomatoes and coriander