Cholay (Curried Chickpeas) Recipe

Heat oil in a large pan over medium heat. Add the chopped onions and sauté until golden brown.

Add minced garlic and grated ginger to the pan and sauté for another minute.

Stir in the tomato puree and cook until the oil separates from the spices.

Add ground coriander, cumin, turmeric powder, red chili powder, and salt to the pan. Cook for a couple of minutes, stirring frequently.

Now add the soaked and drained chickpeas to the pan along with enough water to cover them. Bring to a boil, then reduce the heat to low and simmer for about 30 minutes or until the chickpeas are tender.

Stir in garam masala and cook for an additional 5 minutes.

Garnish with fresh cilantro leaves before serving.