500 Grams Dried Chickpeas

4 Medium Onions, Finely chopped

1 ½ Tsp Ginger and Garlic Paste (2 cloves garlic and same amount of ginger, crushed together)

4 Medium Tomatoes, boiled for 2 minutes, peeled and ground in the blender to make a puree

4 Tbsp Vegetable Oil

¼ Tsp Turmeric powder

¼ Tsp Red chili powder

1 Tsp Coriander Powder

1 Tsp salt

2 Tsp Chana Masala (Indian spice packet found in your local grocery store, maybe?)

½ Tsp Garam Masala (same description as above)

2 Tsp Fenugreek Leaves

Fresh Coriander, chopped

1. Wash and soak dried chickpeas for 7-8 hours.

2. Boil chickpeas in 2 liters of fresh water with ½ tsp of salt for 1 hour

3. Drain the boiled chickpeas into a bowl, keeping the chickpea water in a separate bowl (it will be used later)

4. Heat the oil in a saucepan

5. Add chopped onions, cook for 8-10 minutes while stirring

6. Add ½ cup of the chickpea water

7. Add ginger-garlic paste, cook for 2 minutes while stirring

8. Add turmeric powder, red chili powder, salt, coriander powder, chana masala, gara masala and fenugreek leaves.

9. Add ½ cup chickpea water and cook for 2 minutes while stirring

10. Add tomato and cook for 2-3 minutes while stirring

11. Add boiled chickpeas, cook for 2 minutes while stirring

12. Mash the chickpeas a bit then add 1 ½ cup water and mix

13. Bring to a boil and cover.

14. Reduce heat and cook for 10 minutes

15. Serve with fresh coriander sprinkled on top.

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1 Head Cauliflower

4 Medium Potatoes

4 Tbsp Vegetable oil

½ Tsp Cumin seeds

2 Tsp Fresh Ginger, chopped

2 Tsp Garlic, chopped

¼ Tsp Turmeric powder

¼ Tsp Red Chili powder

1 Tsp Coriander Powder

1 Tsp Salt

½ Tsp Garam Masala (a spice packet you should be able to find in your grocery store)

¼ Glass Plain Water

Chili (optional)

1. Chop veggies into bite-size pieces

2. Heat oil in a wok

3. Add cumin seeds. The seeds will crack open if the oil is hot enough

4. Add garlic and ginger when the cumin seeds have turned brown

5. Optional: add chopped chili if you want it spicy (but the chili powder already makes it plenty spicy, so be cautious with this one

6. Cook for one minute while stirring ingredients together

7. Add turmeric powder and red chili powder

8. Add coriander powder and salt

9. Add garam masala

10. Mix and cook for 1 minute

11. Add water, turn the heat down and cover

12. Cook on low for 20 minutes, or until the veggies are cooked (the potato should slice through easily)

13. That’s it – easy and delicious!

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