Peshawari Chickpeas


  • 500g chickpeas
  • 1 tbsp coconut powder
  • 2 cloves
  • 1/4 tsp cinnamon powder
  • 2 each black and green cardamon
  • 4 green chillies
  • 2 tsp ginger
  • 1 tbsp mango powder
  • 2 tbsp cumin seeds
  • Salt, red and black pepper as per taste
  • 1 tbsp lemon juice .
  • A few coriander leaves
  • 1 tbsp oil


  1. Wash and soak chickpeas overnight.
  2. Boil chickpeas with salt for 30 minutes.
  3. Simmer chickpeas on low fire.
  4. Sauté cumin seeds till brown and add ginger, green chillies, diced cloves, cinnamon, cardamom red chillies and black pepper,
  5. Cook this mixture till dark brown in colour.
  6. Add the mixture to the chickpeas.
  7. Add mango powder and ½ cup of water.
  8. Simmer on slow fire for 20 minutes till the chickpeas are smooth.
  9. Sprinkle lemon juice

Top up with Coriander and ENJOY

Cooking Time (Minutes): 35

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