- 250 gms of Chickpeas, soaked overnight.
- 1 medium onion chopped.
- 2 green chilies.
- 1 tablespoon ginger paste.
- 1 tablespoon tomato paste.
- 1 small tomato
Soak the chickpeas overnight. Then wash them well before pressure cooking for one whistle on high and simmering for about 10-12 mins. Drain and keep aside. Do not add salt or any thing except water while pressure cooking them.
Saute onions and green chilly in oil. Add tomato paste and ginger paste. Let it cook till oil separates then add in a roughly chopped small tomato and salt. Use the tomato to scrape whatever is stuck in the pan.
Add about 10% of the chickpeas and mash them into the masala. Use them to increase the amount of the masala. This will make the end result a lot more creamy. When they are mashed and coated, add the remaining chickpeas and mix them well. Switch of the stove but leave the pan untouched. This will allow the chickpeas to absorb the warm masala.
This makes approximately two servings. Each has almost 20+ gms of protein.