Chaat Tandoor (Tandoori Chickpeas)

Chaat Tandoor (Tandoori Chickpeas) Ingredients

Tandoori Masala1/4 tsp black peppercorns1/4 tsp cloves1/2 nutmeg1 black cardamom1 tbsp coriander seeds3 green cardamoms1/8 tsp fenugreek1/4 tsp cinnamon sticks1 tsp cumin seeds1 tsp ginger powder1 tsp garlic powder****Roast whole spices for 5 mins, blend into a fine powder & mix well.Tandoori Chickpeas2 cups cooked chickpeas (drained)3 tbsp coconut oil10 cloves garlic (peeled & smashed)2 tbsp tandoori masala2 tsp Kashmiri chilli powder2 cups tomatoes (diced)2 tbsp tomato paste1 cup water (or more)1 tsp coconut or brown sugar1 tsp salt (to taste)1/2 tsp red food colouring (I used beet powder, optional)

Steps

Heat oil in a pot on medium high, add garlic & cook for 1 min.Add tandoori masala & chilli powder, cook for 1 min.Add both tomatoes & cook for 2 mins.Add chickpeas & water, bring to a boil.Add the rest of the ingredients & continue cooking till chickpeas are tender.Taste to adjust seasoning & simmer for another 20 mins or till gravy reaches desired consistency (add more water if needed)Serve with rice, sliced onion, green chilli & tomato, chopped cilantro or parsley, plus lemon or lime wedges.