1-Rinse and soak chickpeas overnight, then drain and cook until tender. This ensures a creamy texture and reduces cooking time.

2-Heat oil in a pan over medium heat, add cumin seeds and allow them to sizzle, releasing their aroma.

3-Add finely chopped onions and sauté until golden brown, developing a sweet, caramelized flavor.

4-Stir in minced garlic and grated ginger; cook for a minute until fragrant. In this recipe, use 1 tablespoon ginger garlic paste for that extra depth.

5-Pour in pureed tomatoes, and cook for 8-10 minutes until the mixture thickens, then add salt and spices like turmeric, chili powder, and garam masala.

6-Add turmeric, chili powder, garam masala, coriander powder, and cumin powder; mix well to combine spices evenly and cook for 3-4 minutes until aromatic.

7-Add the cooked chickpeas with their stock or rinsed canned chickpeas with water to reach the desired gravy consistency, then simmer for 15 minutes to thicken.

8-Adjust seasoning and garnish with fresh cilantro; optionally blend the mixture after cooling and discard whole spices before returning the puree to the pot.

9-Serve hot with rice or flatbread. For a twist, consider checking out our Italian bolognese sauce recipe if you’re in the mood for another hearty option.