Chickpeas curry

1 cup chickpeas

2 tbsp onion

1 cup tomato

1/4 tsp ginger garlic paste

curry leaves or coriander leaves

1 tbsp oil

1/2 tsp chillie powder

1/4 tsp turmeric

1/2 tsp cumin seeds

1/4 tsp fennel seeds

1/2 tsp salt

Roast cumin and fennel lightly and grind to powder.

Heat oil add onions, curry leaves, garlic paste. Then add the tomatoes and spices, when tomatoes are soft add chickpeas cover and cook.

Add a tbsp of water if needed. Serve with rice, flat bread, bread or batura.

This recipe goes to think spice think fennel, healing food tomatoes, BSI garbanzo beans, summer fest, MLLA #26, show me your curry and CWF chickpeas.