A delicious vegetarian side dish, high in protein and full of flavour.
Prep Time:10 minutes
Cook Time:30 minutes
Peel and finely chop the onions, drain and rinse the chickpeas and finely slice the green chilli.
Heat the oil in a saucepan over a medium heat and add the mustard seeds, when they start crackling add the asafoetida. Stir in the onions and fry until for 2-3 minutes.
Add the tinned tomatoes, then cook for another five minutes before adding the ginger, garlic, green chilli, chilli powder, dhana jeera, sugar, and a pinch of salt. Keep stirring and cook for further five minutes.
Sir the chickpeas into the pan. Add 250ml water to make a thick sauce. Place the lid on the pan, lower the heat and simmer for 5-7 minutes.
Finely chop the coriander then sprinkle on top along with the garam masala and finely sliced green chillies, to serve.