This dish is a favorite in Indian restaurants and is served with naan, poori or roti/chappati.
1 package Ajika Channa/Garbanzo Beans soaked overnight in water. Drained when ready to cook. (do not use this water as it will have enzymes that we cannot digest- throw the water in which any beans are soaked)
2 medium to large onions, peeled and diced
1/4 inch piece of ginger minced
2-3 cloves of garlic minced (optional)
2 medium tomatoes, chopped or 1 tsp. tomato paste
1 tbs. cooking oil
1.5 tbsp. Ajika Channa Masala
Salt to taste
1/2 tsp. Garam Masala
A small bunch of cilantro leaves, minced
1 cup of water
Boil chick peas, salt in 9 cups of water.
Heat oil in a pan.
Add onions, ginger and garlic & fry until golden to dark brown (not burnt). Add channa masala spices. Stir for 10 seconds to release flavours.
Add tomatoes and stir fry until oil separates.
Add chick peas, stir and add water.
Adjust salt and chilli to your own taste.
Cook for 25 minutes. Mash a few garbanzos to thicken the curry.
Take off the heat and add garam masala and cilantro leaves.
Serve hot with Indian flat bread and Raita.