Chickpeas for Breakfast: Try Punjabi Chole Masala Recipe

Heat the ghee in a large saucepan, then add the cloves, green and black cardamom pods, and bay leaves and fry for 2 minutes, until fragrant. Add the cumin seeds and red onions and cook for up to 15 minutes, until the onion has completely changed color and turns golden brown.

Push your onions to one side of the pan, then add the garlic and ginger and sauté for 4 minutes, until the garlic starts to change color. Stir in the tomatoes and 1 cup (225 milliliters) of water, cover with a lid, then simmer over low heat for 15 minutes. The tomatoes should break down into a sauce that will form the base of your curry. Add the ground spices and stir well.

Add 1 entire can of chickpeas (including the liquid), along with another scant 1⁄2 cup (100 milliliters) of water. Cook for 10 minutes, until the chickpeas are soft, then roughly smash them down with the back of a wooden spoon. This will help thicken the sauce and give texture. Add your second can of chickpeas (again including the liquid) and cook for a further 10 minutes with the lid off, allowing any extra moisture to evaporate.

Finish with a generous sprinkle of cilantro and a squeeze of lemon.

Reprinted with permission from Desified: Delicious Recipes for Ramadan, Eid & Every Day
Zaynah Din. Interlink Books, 2024. InterlinkBooks.com.