Soak chickpeas in water overnight or for about 6 hours. Cook the chickpeas with salt and enough water in a pressure cooker for about 20 minutes or until soft. Drain, reserving 1 cup of cooking liquid.
Heat oil in pan and cumin seeds and allow it to splutter. Add onions and sauté until golden, add ginger garlic paste and green chilies. Sauté for 5 minutes
Add chopped tomatoes, 1 ½ tbsp. of Knorr Chef’s Chana Masala, coriander powder, turmeric powder and chilli powder and sauté over a low heat until the oil separates.
Add cooked chickpeas and reserved water 1 cup (150 ml), salt to taste, Simmer, uncovered until the liquid has been absorbed.
Garnish with chopped coriander leaves and julienne ginger.
Serve hot and enjoy
Carrot Soup RECIPE
Healthy soup like carrot soup can be taken cold or hot depending upon the liking.
MIXED VEGETABLE CURRY
This is an easy recipe for making Mixed Vegetable curry which is mild and has less masala. You can serve it as a side-dish with Dal Makhani.
Corn Pasta Salad RECIPE
This corn & pasta salad is so easy to cook when you have Knorr easy to cook Italian pasta red sauce. Fresh American corn lends a sweeter taste to the salad & tomato adds the tangy flavour.