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Peshawari Chickpeas Recipe

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Emaan khan from
Ingredients
  1. ½ kg boiled chick peas
  2. 250 grams tomatoes
  3. ½ bunch coriander
  4. 2 cups water
  5. ½ cup oil
  6. 1 tsp turmeric powder
  7. ½ tsp hot spices powder
  8. 2 tsp ginger garlic paste
  9. 2 tsp red chili powder
  10. 2 tsp coriander powder
  11. 2 tbsp pomegranate seeds
  12. 2 tbsp whole coriander seeds
  13. 2 tbsp dry fenugreek leaves
  14. 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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