Ingredients
- 2 tbsp cooking oil
- 1 tbsp garam masala
- 1-2 green chiles (or red pepper flakes to taste)
- 1 can (14 oz) diced tomatoes (or whole tomatoes, crushed by hand)
- 2 cans (15 oz each) chickpeas (garbanzo beans), drained and rinsed
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried ginger (or 1 tbsp fresh grated ginger)
- 1/4 tsp baking soda (tenderizes the chickpeas)
- 1 tbsp vinegar or lemon juice (adds tang, replaces traditional amchur)
- Salt to taste
- Fresh cilantro (optional, for garnish)
- Cooked basmati rice (for serving)
Instructions
Toast the spices: Heat the oil in a pot or deep pan over medium heat. Add the garam masala and fry until fragrant, about 30 seconds. This blooms the spices and releases their oils.
Build the base: Add the chiles (or red pepper flakes), diced tomatoes, garlic powder, onion powder, and dried ginger. Stir to combine.
Add chickpeas and baking soda: Add the drained chickpeas and the baking soda. The baking soda helps break down the chickpeas so they soften and thicken the sauce. Stir everything together.
Simmer: Add enough water to almost cover everything (start with about 1/2 cup). Bring to a simmer, then reduce heat to medium-low. Cover and let simmer for 20–30 minutes, stirring occasionally, until the sauce thickens and the chickpeas are tender. Mash some of the chickpeas against the side of the pot with your spoon to help thicken the gravy.
Season: Add salt to taste, then stir in the vinegar or lemon juice. The acid brightens the dish and replaces the traditional dried mango powder (amchur).
Garnish and serve: Stir in fresh cilantro if using. Serve hot over basmati rice.
Notes
The baking soda trick: Adding a small amount of baking soda to the simmering chickpeas raises the pH slightly, which speeds up the softening process and helps some of the chickpeas break down into the sauce — creating a thicker, richer gravy without needing to cook dried chickpeas for hours.