HOT AND SPICY CHICKPEAS

Preparation Method :

• Heat the oil in a large saucepan and add the cumin seeds. Saute till the seeds begins to splutter.
• Add the ginger-garlic paste and fry for about half a minute. Add the onions and saute until light brown.
• Remove from the heat and add the ground spices, tomato puree, green chillies, salt and black pepper. Return to the heat and mix well for a minute.
• Stir in the chopped tomatoes and cook, stirring frequently, over a low heat for 5-7 minutes or until a thick sauce develops.
• Add the chickpeas with the stock to the sauce. Cover and simmer over a low heat for 15-20 minutes stirring occasionally.
• Simmer to low flame and cook for a further 15-20 minutes over a medium heat. Stir occasionally or until the sauce thickens to desired.
• Add the butter and fresh coriander, mix well into the sauce. Sprinkle with extra coriander and the reserved onion before serving.
•  Serve with Flatbread.