INGREDIENTS
3 tbsp
olive oil
1 3/4 oz
(50 grams, ~1/4 onion) onions, finely diced
1/2 tsp
cumin seeds
1/2 tsp
mustard seeds
1/2 tsp
fennel seeds
1 can
cooked chickpeas
1/2 cup
soaking liquid from the chickpeas (+ more if needed)
3 tbsp
tahini
1 tbsp
lemon juice
2 tsp
curry powder
1/4 tsp
salt
1
small clove (.07 ounces) garlic
minced parsley, for garnish