As usual with hard pulses, you need to soak the chickpeas over night or at least five hours before you prepare them to a meal. Should you get fresh green chickpeas, you obviously don’t need to do this and can just start your preparations right away.

Peel the ginger and cut it into very small pieces. You now need to wash the tomatoes and cut them into medium-sized pieces before you put them into a blender and make puree out of them. The same thing you do with your chickpeas – blend them until they are a nice paste. These are the preparations and now you can start cooking!

Heat up two tablespoons of oil in a deep pan. When it is hot, add the paste of the chickpeas and fry it. It will take about 15 minutes until the paste is nicely roasted. You need to stir from time to time so that it doesn’t burn to the floor of the pan. When it is nicely fried, just take it out of the pan and into a bowl. We will need this later again.

Now you heat up the remaining two tablespoons of oil. When it is hot, add cumin, garam masala, coriander, the fresh ginger and finally turmeric and stir the spices nicely until they have developed their aroma. Add the tomato puree into the pan and fry it as you did before with the chickpeas. After about five minutes, when it is nicely fried, add the chickpea paste and the water into the pan. Mix it all and let it boil once so that you know it is nicely hot. As soon as it is you are done!

Serve this dish with some rice and any guest will praise your cooking skills!