Onion Tomatoes Ginger Red chili flakes Beans/chickpeas
In a pressure cooker, cook onions in oil until translucent. Mix in spices, asafoetida, and chili flakes. Add blended tomato and cook partially covered, stirring occasionally, until the paste thickens and oil emerges (about 15 minutes).
Add salt, remaining garbanzo beans, and water as needed. Pressure cook for 2 whistles. Serve hot with chopped onions, lemon wedges, cilantro, and Rotis or Naans for a flavorful dish.
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