Peshawari Chickpeas

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INGREDIENTS

½ kg boiled chick peas
250 grams tomatoes
½ bunch coriander
2 cups water
½ cup oil
1 tsp turmeric powder
½ tsp hot spices powder
2 tsp ginger garlic paste
2 tsp red chili powder
2 tsp coriander powder
2 tbsp pomegranate seeds
2 tbsp whole coriander seeds
2 tbsp dry fenugreek leaves
Salt to taste

METHOD

In a pan, heat ½ cup oil, add 2 tbsp fenugreek leaves, 2 tbsp ginger garlic paste, salt to taste, 2 tsp red chili powder, 1 tsp turmeric powder, 2 tsp coriander powder, 2 tbsp coriander, 2 tsp pomegranate seeds, 250 grams tomatoes and stir it well.

Add 2 glasses of water and ½ kg boiled chick peas.

Cook it for half an hour on low flames.

Turn off the stove and garnish ½ tsp hot spices, 4 green chilies and ½ bunch of chopped coriander before serving.

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