Serve this spicy chickpea dish with a side of paratha.
1 can chickpeas, washed and drained
2 tablespoons Badshah channa masala, 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.
Add chickpeas and sauté for 15 minutes.
Add ½ cup water and cover.
Simmer on low for 15 to 20 minutes.
Pour it in a bowl and garnish with onion slice. Serve hot, with paratha.