5.0 (1 reviews)

4 tsp. vegetable oil 1/4 tsp. cumin seeds
1/4 tsp. mustard seeds
2 cloves
1 cardamom
1-inch cinnamon stick
1 dry whole red chili, broken in pieces
1 1/4 cup onion paste (see below)
3/4 cup tomato purée
1 lb. cooked chickpeas
Salt, to taste
1/4 tsp. turmeric powder
1 1/2 cups water
2 tsp. vegetable oil
2 tsp. coriander powder (dhaniya powder)
1/2 tsp. garam masala
1/2 tsp. dried mango powder (amchoor)
1/4 tsp. chili powder
1 small onion, finely chopped
Fresh coriander, chopped

• Heat 4 tsp. oil in a pan.
• Add the cumin seeds, mustard seeds, cloves, cardamom, cinnamon, red chili, and onion paste.
• Cook for 10 minutes over medium heat, stirring often.
• Add the tomato purée and cook for 10 minutes over medium heat, stirring often.
• Add the chickpeas, salt, turmeric powder, and water and cook for 10 minutes over medium heat.
• Remove from heat.
• Heat 2 tsp. of oil in another pan.
• Add coriander powder, garam masala, dried mango powder, and chili powder and stir for a minute.
• Add the roasted spices to the chickpeas, stir, and cook for 2 more minutes.
• Add water (if necessary) to get the required consistency. Stir well and bring to a boil.
• Pour into a serving dish and serve hot with rice or Indian bread. Garnish with onions and coriander.
• For the onion paste, chop the onions coarsely and blend them in a blender to a smooth paste by adding enough water.

Makes 4 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind