About this recipe:I was tired of making the same old chickpea recipe which was bland and boring so I browsed Allrecipes and found a recipe. I changed a few steps and have added the recipe below. It was not that spicy, filling and just heavenly.
Start by soaking 500g chickpeas in water overnight or for at least 8 hours. Just add enough water to cover the chickpeas to allow them to rise. You can skip this step by buying 400g of chickpeas from any supermarket, just drain the liquid before you add to the dish.
If you soak some chickpeas, boil it in the pressure cooker with a couple of bay leaves and a tea bag.
Heat a pan with olive or vegetable oil and fry the cumin seeds. Once they start to sizzle add the onion. Add the salt as it helps the onions fry quicker. Add the crushed garlic cloves to the onions. Once the onions are brown add the chopped tomatoes, tomato purée and spices.
Cook well for 5 minutes and let the mixture cool down. After it cools down add the mixture to a blender and blend for a couple of minutes.
I added the blended mixture to the slow cooker along the chickpeas and let it cook on slow setting for 6 hours. If you do not have a slow cooker, add the chickpeas to the blended mixture, return it to the pan and let it simmer for 30 to 45 minutes till the chickpeas are soft
Serve with rice or naan bread
Use 400g of ready tinned chickpeas to save time. For boiling the chickpeas, since I did not use earl grey or English breakfast it did not do any good. I did use the bay leaves in the recipe when it was slow cooking.