Chickpea Curry with Roasted Tomato Sauce

Ingredients

• 4 tomatoes
• 2 chilis
• 5 or 6 garlic cloves
• equal amount of ginger
• 4 cups of boiled chickpeas (with the water still in it)
• 2 or 3 tbsp cilantro chopped

Spices

• 3 tsp coriander powder
• 3 tsp curry powder
• 1/4 tsp salt
• 1/4 tsp cumin seeds
• 1/4 tsp red chili powder
• 1/4 tsp turmeric powder
• 1/4 tsp mango powder
• pinch of hing (asafoetida)

Steps

1. soak chickpeas overnight, and then boil until tender enough to squish with a fork
2. tomatoes, chilis, garlic, and ginger go in a blender to make a sauce
3. Make tomato gravy
1. heat up pan, add cumin seeds, let them pop and change color
2. add the blended tomato sauce
3. add the spices
4. cook down until the water is gone and it's a tomato paste consistency - pay attention to the amazing fragrance
4. add a little water (1/4th cup or so) and boil it down again
5. add about 2-3 cups of chickpeas with their water
6. mash the rest of the chickpeas, and then add
7. mix it all well, and let it boil down for about 4 or 5 minutes to let the gravy thicken up a bit
8. Add coriander on top, mix it in, and you're done

Tomato Sauce Recipe

1. toast 1 or 2 tomatoes on an open flame
2. add tomatoes, 2 green chilis, add 4 garlic cloves, 1/2 tsp salt to a blender and blend it up

Serve with rice, tomato sauce, and maybe a couple roti