3 cups cooked chickpeas (if you decide to take the long way and cook with dry garbanzo beans, soak them overnight and cook with enough water to cover until they are really tender. It should take about an hour or more. You want the cooked chickpeas to be mashable)
1 tsp cayenne pepper (use less if you want less heat)
1 tsp paprika
½ tsp turmeric
1 tbsp chana masala powder (You can find my recipe on the DIY spice blends page and you can make a batch and keep it for future use, but even easier, you can also buy this at the Indian store.Use garam masala if that is all you have on hand)
1 tsp aamchoor (mango powder, also at the Indian store)
2 tsp sugar
½ cup coriander leaves, finely chopped
Salt to taste
Heat the oil and add the mustard seeds. When they sputter, add the onions.
Add some salt and saute the onions over medium heat until they start to get brown spots. Add ginger and garlic and saute for a few seconds.
Add the tomato puree and the powdered spices, including the turmeric, cayenne, paprika, chana masala powder and aamchoor. Let the mixture cook until the tomato puree is a few shades darker and starts to stick to the bottom of the pan. Scrape so it doesn't burn. This should take about 5 minutes.
Add 2-3 cups of the vegetable stock or water and chickpeas and let the curry come to a boil. Lower the heat and let it simmer for about 5 minutes. Add salt and sugar. If the mixture is too dry, add more stock or water
Garnish with the coriander and serve hot with rotis, bhatura or rice. I love it with some simple pilaf rice