Pindi Chana | Aromatic Indian Chickpea Curry

Drain and rinse the canned chickpeas thoroughly under cold running water, then leave them to drain. Finely chop the yellow onion. Peel the garlic and mince it finely. Cut half of the fresh ginger into thin matchsticks (julienne) for garnish, and finely grate the rest. Slice the green chili pepper thinly or leave it split lengthwise.

In a small bowl, combine the garam masala powder, ground cumin, ground turmeric, and sea salt to have the spice mix ready.

In a deep frying pan or large pot, melt the clarified butter (ghee) over medium heat. Add the chopped onion and sauté for 5-6 minutes, stirring frequently, until browned and lightly caramelized at the edges.