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2 cups dried chickpeas (or 3-4 cups canned chickpeas, drained and rinsed)
2 tbsp oil (vegetable or mustard oil)
1 large onion, finely chopped
2 tomatoes, finely chopped
1 green chili, chopped (optional)
2 cloves garlic, minced
1-inch piece of ginger, minced
1 tsp cumin seeds
1 bay leaf
1 cinnamon stick
1 tsp ground coriander
1 tsp ground cumin
1 tsp garam masala
1/2 tsp turmeric powder
1/2 tsp red chili powder (adjust to taste)
1 tbsp ground dried mango powder (amchur) or lemon juice
Salt, to taste
2 tbsp fresh cilantro, chopped (for garnish)
Water (as needed)
If using dried chickpeas, soak them in plenty of water overnight or for at least 6-8 hours. After soaking, drain and rinse them. In a large pot, pressure cook the chickpeas with enough water and a pinch of salt for about 10-15 minutes (or cook until soft, about 40 minutes on the stovetop). Set them aside. If you’re using canned chickpeas, simply drain and rinse them under cold water.
Heat oil in a large pan over medium heat. Add cumin seeds, bay leaf, and cinnamon stick. Let them sizzle for a few seconds. Add finely chopped onions and sauté until golden brown. Stir in garlic, ginger, and green chili (if using) and cook for another 1-2 minutes.
Add the chopped tomatoes to the pan and cook until they soften, about 5-7 minutes. Add coriander powder, cumin powder, garam masala, turmeric, and red chili powder. Cook, stirring occasionally, until the oil starts separating from the spices (about 3-4 minutes).
Add the cooked chickpeas (or canned chickpeas) to the pan along with about 1 cup of water (adjust based on desired consistency). Stir well to combine the chickpeas with the spices. Let the mixture simmer for 15-20 minutes, allowing the flavors to meld. If you want a thicker gravy, mash some of the chickpeas with the back of a spoon. Adjust salt and add dried mango powder (or lemon juice) to balance the flavors. If you like it tangy, you can add a bit more.
Once the chickpeas have absorbed the flavors and the gravy has thickened to your liking, remove the bay leaf and cinnamon stick. Garnish with fresh cilantro and optional kasuri methi (dried fenugreek leaves).