INGREDIENTS
2 cups
dried chickpeas, soaked overnight
2 tbsp
oil of choice
1
onion, diced
3 tsp
minced garlic
1 tsp
minced ginger
1 1/2 tsp
garam masala
1 tsp
coriander powder
1 tsp
paprika
1 tsp
salt
1 tsp
turmeric
1/4 tsp
black pepper
1/4 tsp
cayenne
1/4 tsp
ground cumin
1 15 ounce can
tomato sauce
1 1/2 cups
water
1
green bell pepper, chopped into large pieces
1/2 cup
(unsweetened) cream from the top of a can of full-fat coconut milk
dried fenugreek leaves (kasoori methi)
Cilantro, garnish