Chickpeas in spicy tomato glaze

For the recipe chickpeas in spicy tomato glaze, sort the chickpeas, rinse and soak in water for 8 hours. After the time has passed, add 1 tbsp to the chickpeas. vegetable oil and bring to a boil over high heat. Reduce the heat, cover the chickpeas with a lid and cook for 2-3 hours. After boiling the chickpeas, put them in a colander, do not pour out the broth, you will still need it.

In a frying pan, heat 3 tbsp. vegetable oil, add ginger, finely chopped hot green pepper, cumin, mustard and fry until the cumin turns brown. Then add the bay leaf, and after 1-2 seconds, finely chopped tomatoes, without seeds and peel. Pour in lemon juice, add garam oil and half of finely chopped greens.

If you take tomato paste instead of tomatoes, then it must first be diluted with water (2 tablespoons of paste per 200 ml of water). Mix the contents of the pan and fry, stirring occasionally, for 3-5 minutes until the sauce is smooth. When the sauce is ready, add boiled chickpeas and 2-3 tbsp. broth, mix and cook over low heat for 10 minutes, stirring occasionally.

Ready chickpeas in spicy tomato glaze remove from heat, salt, pour in 1 tbsp. vegetable oil, add the remaining chopped herbs, mix and serve, garnishing with a slice of lemon.