CHICKPEA CURRY

Ingredients

800 gm Chickpeas cooked
100 gm Onion, chopped
3 Roma Tomatoes, coarsely chopped
2 dried Red Cayenne Chillies
2 tbls Garlic chopped
2 tbls Ginger chopped
2 tbls SHASHEMANE SHERPA BHUTA SPICE BLEND
1 tsp Turmeric
2 tbls Rice Bran oil
1 cup water
Chopped Coriander and Spanish Onion to garnish

Method

Heat oil in wok or large pot. Fry Chillies for a few seconds until almost black , making sure they don’t burn. Add Onion and stir for about 3 mins. Add Garlic and Ginger, stir for 1 min. Then add SHASHEMANE SHERPA BHUTA SPICE BLEND and turmeric and stir for another min. Add Chickpeas, stir, and add in Water. Cover and cook for 15 mins over medium heat. Add Tomatoes and cook for 5 mins. Garnish with Coriander and Spanish Onion and serve