1.Two medium tomatoes(finely chopped)
2.Half cup of boiled chickpea(Soak overnight and cook)
3.Half inch ginger(finely chopped)
4.Two green chillies(finely chopped)
5.Salt to taste
6.Cumin powder 1/2 tsp
7.Olive oil 1 tbs
8.Chopped coriander leaves(to garnish)
9.Black pepper powder
10.Paprika (optional for color)
1.In a deep bottomed pan take the olive oil.
2.Add the chopped ginger and the green chillies and saute it for few seconds
3.Now add the chopped tomatoes and cook for 2 minutes on medium flame.
4.Then add salt, cumin powder and black pepper powder(add the paprika) and cook till the tomatoes are cooked properly.
5.Add the chickpea and cover the pan for 2 minutes on slow flame, so that the chickpea is cooked with the tomato gravy.
6.Finally add 2 cups or 500 ml of water and bring it to a nice boil, till some water is evaporated on a medium flame.
7.Garnish with coriander leaves.