1 medium size can of chickpeas
1 medium sized onion
1 medium tomato
½ teaspoon salt
½ teaspoon laal mirch (red pepper)
½ chaat masala
¼ teaspoon baking soda
On medium heat and in a medium size pot, fry the sliced up onion until light brown
Add the diced tomato and all of the spices listed above (NOT the baking soda at this time…that is for later on!)
Mix everything together in the pot, this creates the fabulous masala
Add a bit of the canned chickpea liquid from the can to the pot and mix this well with the masala, let this cook for a minute
Now, add the rest of contents of the can (all of the remaining liquid and chickpeas) to the pot and cover the pot with the lid and cook on medium heat for about 10 minutes
Check the contents of the pot often and mix together
When you notice the liquid starting to boil, add the baking soda, and leave the pot uncovered to cook for another 7 minutes
With your wooden cooking spoon -crush some of the chickpeas against the pot to thicken the liquid in the pot. One to three times is enough.
Garnish with chopped up green onions, green chilli peppers and coriander and serve hot with naan!