This low-maintenance chickpea curry works as an entree, or as a delicious side dish.
1 can chickpeas, rinsed and drained
2 tablespoons Badshah chana masala spice blend, roasted
1 teaspoon pomegranate powder
1 tablespoon butter
1 teaspoon oil
½ teaspoon salt
½ teaspoon rock salt
½ teaspoon cayenne
2 to 3 green chilies
1 teaspoon chopped ginger
Onion slice for garnish
Heat oil and butter in a 4-quart pan. Add ginger and green chilies and sauté for 1 minute.
Add all dry spices and sauté until dark brown for 5-10 minutes. Then, add the chickpeas and sauté for 15 minutes. Add ½ cup water, cover and let simmer on low for 15-20 minutes.
When ready to serve, pour it in a bowl and garnish with onion slice. Serve hot with paratha.