A flavorful and nutritious vegan dish made with protein-rich chickpeas simmered in a rich, spiced tomato gravy. This curry is quick to prepare, budget-friendly, and perfect for lunch or dinner. It pairs beautifully with rice or roti and is ideal for anyone looking for a healthy plant-based meal.
Heat oil in a pan over medium heat.
Add chopped onions and sauté until golden brown.
Add ginger-garlic paste and cook for 1 minute.
Stir in chopped tomatoes and cook until soft and mushy.
Add spices (turmeric, cumin, coriander, garam masala) and mix well.
Add boiled or canned chickpeas and stir to coat with masala.
Pour some water, cover, and let it simmer for 10–15 minutes.
Garnish with fresh coriander and serve hot.
Chickpeas (boiled or canned)
Cooking oil
Onion (finely chopped)
Mixed spices (turmeric, cumin, coriander, garam masala)
Tomato (chopped or pureed)
Fresh coriander leaves
Ginger-garlic paste
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