How to make it

  • 1. Heat oil in a pot; add cumin and mustard and wait until the mustard pops. Roughly tear the red chillies into pieces and add to pot.
  • 2. Add onions first and let them cook a bit. Then add tomatoes and potatoes and cook for a couple of minutes. A little water may be added to avoid food sticking to the pot.
  • 3. Add chickpeas, tomate puree, remaining spices and salt. Now add enough water to cover the chickpeas (about 3/4 cup).
  • 4. Cook in high heat for a few minutes until the mixture begins to boil and then reduce to medium-low heat for about 10 minutes until chickpeas are done.

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