soak dry chickpeas the night before (or rinse canned ones).
fry the onions and garlic till onions are transparent.
add diced tomatoes and a teaspoon of garam masala and simmer for 10 mins.
put sauce and chickpeas and diced boiled sweet potatoes into a pressure cooker and cook for 10 mins. If you don’t have a pressure cooker, slow cooking for an hour also works.
Blend onion, garlic, tomato sauce, garam masala and salt. Put in an electric pressure cooker with soaked chickpeas and diced sweet potatoes.
ETA: I forgot ginger, which is blended with the items in the first step.
To expand:
10 min seems a bit too short for chickpeas soaked even overnight… or am I just doing something wrong?
Expand on what? This isn’t how I make it?
Sorry, but some beginner cooks (like me) need a little more explicit step by step instruction.
I deciphered your recipe and wrote it more explicitly.
I’d probably drop one or two chilli peppers in it but will try to get it going soon, thanks for sharing