Pressure cook or steam the chickpeas till they are cooked. (If pressure cooking, then cook the chickpeas in 1.25 cups of water).
Set aside the chickpeas once cooked.
On a pan, heat 1 tbsp of oil. Add the chopped onions and fry till they become translucent.
Add the fennel seeds and coriander seeds to the pan. Fry till they become aromatic.
Add chopped ginger and garlic, and fry for another 1 to 2 minutes. Stir and mix it well with the rest of the mixture.
Fry the masala on a low flame.
Let the masala mixture cool.
Then make a smooth paste of the masala ingredients in the grinder/blender with ½ to 2/3 cup water.
In another pan, heat 2 tbsp oil. Add the chopped onions and sauté till they turn translucent.
Add the chopped tomatoes and sauté for 2 to 3 mins or until they soften.
Pour the ground masala paste and fry it for 1 to 2 mins.
Add the turmeric powder, curry powder and red chilli powder. Mix the powders well with the paste.
Per person (268g)
Calories 251 Kcal
Protein 6 g
Fat 15 g
Carbohydrates 27 g
Folic acid 129 mcg