2 Cups Dried Chickpeas/Canned Chickpeas


6 Tbs Sunflower Oil

1 Large Onion, diced 

6 Cloves Garlic, coarsely chopped 

15 cm Ginger, peeled and chopped 

1 Can Diced Tomatoes 🍅 

1 1/2 Tbs Ground Coriander 

2 tsp Ground Cumin

1/4 tsp Tumeric

1/4 tsp Red Chili Flakes

4 Cardomon Pods, crushed 

6 Whole Cloves

2 Bay Leaves 

Salt and Pepper 

2 Serrano Chilies, halved lengthwise 

1/4 Cup Water 

Chopped Coriander for garnish 



Wash fresh chickpea. Boil till soft. *or use canned chickpeas. 

Heat oil. Add onions and fry till golden brown, about 10-12 minutes. 

Meanwhile, purée garlic and ginger with a little water till smooth. Transfer to bowl. 

Purée Tomatoes 🍅 in the same blender. Once onions are golden brown, add garlic-ginger paste and the coriander, cumin, tumeric, red chili flakes, cardamom, cloves, bay leaves, salt and pepper and fry with onions for 2-3 minutes. 

Add puréed tomatoes and cook for 2-3 minutes. Add Serrano chilies and add this masala to a slow cooker along with chickpeas. 

Pour 1/4 cup water into pan to deglaze and add that to slow cooker. Cover and cook for 10 hours on low * or on normal heat for 30-35 minutes.

Remove cardamom, cloves and bay leaves. 

Garnish with chopped Coriander. 


Serve hot. 

Move Magazine Shoot