- Soak chickpeas overnight.
- Boil chickpeas for ½ an hour with salt, diced onion with tea bag.
- Sauté cumin powder and add ginger, tomato puree, tamarind paste, green chillies, red and black pepper,
- 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