Punjabi Spiced Chickpeas

1. Heat Oil and Toast Cumin

Begin by heating 3 tablespoons of vegetable oil in a heavy-bottomed 10-inch skillet over medium-high flame. Once the oil is hot, add ¼ teaspoon of whole cumin seeds. Stir them and let them darken slightly, which should only take a few seconds.

2. Fry Onions

Add one medium-sized chopped onion to the skillet. Stir and fry the onions for about 7-8 minutes until they turn golden brown.

3. Toast Spices

Lower the heat and add ¼ teaspoon each of ground cinnamon, ground nutmeg, ground cloves, and 1 teaspoon of ground coriander. Toast the spices on low heat to release their essential oils.

4. Add Garlic and Ginger

Add 2 minced garlic cloves and the grated ginger. Stir and fry these for 2-3 minutes until they become aromatic. Be careful not to burn them.

5. Mix in Tomato Paste

Mix in 1 tablespoon of tomato paste, stirring to combine everything thoroughly.

6. Add Chickpeas and Seasonings

Pour in the drained chickpeas, leaving about 2 tablespoons of their liquid. Add ½ teaspoon of salt, and if you like some heat, ⅛–¼ teaspoon of cayenne pepper. Then, stir in ½–¾ teaspoon of ground amchoor or 1 tablespoon of lemon juice.

7. Cook Chickpeas

Cover the skillet and let the chickpeas cook for about 10 minutes on low heat, stirring gently occasionally to avoid breaking them.

8. Garnish and Serve

For the garnish, line a serving bowl with the quartered tomato, onion slivers, and sliced green chilies or green pepper. Place the cooked chickpeas in the center of the bowl. This dish is traditionally served with bhaturas, pooris, or rice.