|Vegetable oil||3 Tablespoon|
|Whole cumin seeds||1⁄4 Teaspoon|
|Onion||1 Medium, peeled and chopped|
|Ground cinnamon||1⁄4 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Ground coriander||1 Teaspoon|
|Garlic||2 Clove (10 gm), peeled and minced|
|Fresh ginger piece||1⁄2 Inch, peeled and grated (1 Square)|
|Tomato paste||1 Tablespoon|
|Canned chickpeas||20 Ounce (1 Can, Garbanzos)|
|Cayenne pepper||1⁄4 Teaspoon|
|Amchoor powder||3⁄4 Teaspoon|
|Firm tomato||1 , washed and quartered (For Garnish)|
|Onion||1 Medium, halved and cut into coarse slivers (For Garnish)|
|Fresh hot green chilies/4 long slices of a green pepper||4 (For Garnish)|
Heat the oil in a heavy-bottomed 10-inch skillet over a medium-high flame.
When hot, put in the whole cumin seeds.
As soon as they begin to darken, after a few seconds, add the chopped onions.
Stir and fry 7 to 8 minutes or until onions begin to turn a golden brown.
Turn heat to low and add the cinnamon, nutmeg, cloves, and coriander.
Mix, add the garlic and ginger, and fry, stirring, for 2 to 3 minutes.
Add the tomato paste.
Open chickpea can and drain out most of the liquid, leaving about 2 tablespoons.
Pour this and the chickpeas into the skillet.
Add salt, cayenne, and amchoor or lemon juice.
Mix well, cover, and let the chickpeas cook with the spices for about 10 minutes.
Stir gently every now and then, taking care not to break chickpeas.
I have served them with pooris as well as with rice.
A meal with Chicken Moghlai, Shrimp, Kerala Style, and these chickpeas as well as Cucumber Raita served with plain rice is very nice.
The dish can be prepared a day in advance, covered, and refrigerated.
Reheat gently over a low flame.