Here is a flavourful, vegan, gluten free, protein rich Chickpeas Curry recipe which is not only healthy but tastes great too. Enjoy these chickpeas with coconut rice, roti or your favourite flatbread. For more tasty recipes, tips and product reviews pleaseSubscribe: http://www.youtube.com/user/eateastindianOur facebook page: http://www.facebook.com/EatEastIndianFollow us on twitter: https://twitter.com/EatEastIndianPinterest: http://pinterest.com/eateastindian/Instagram: http://instagram.com/eateastindianIngredients/ Method1-2 cups of boiled chickpeas ( You can soak chickpeas overnight and then pressure cook them for 2-3 whistles or use canned ones)3-4 tomatoes1 onion, 3-4 garlic cloves and small piece of chopped gingerSalt per taste - 1 tsp for this recipe1 tsp red chilli pwd1 tsp turmeric1/2 tsp Mustard seeds1 tsp cumin seeds2 tbsp oil1/2 tsp garam masala1/2 tsp dried fenugreek leaves- Kasoori methioptional- coriander leaves/ cilantro for garnish or julienned gingerMethod:Make paste out of onions, ginger and garlic as well as tomatoes.Heat Oil in a pan.Add cumin seeds, mustard seeds and let them sizzle for 30 secs. Add onion paste, salt, turmeric and red chilli pwd and fry for 7-8 mins until onions reduce to a small amount of masala paste and turn 2 shades darker. You want to ensure that paste is no longer raw. Add tomatoes. Cook for 3-4 mins. Add chickpeas. Mix well. Add 1 cup water. Bring water to boil and let everything simmer for 3-4 mins. Add dried fenugreek leaves and garam masala and serve with roti or flatbread of your choice.