Chole Curry:
Heat oil in a pan. Add cumin seeds, and once they splutter, add onions and sauté until golden.
Add ginger-garlic paste and green chilies; sauté for a minute.
Stir in the pureed tomatoes and cook until oil separates.
Add spices (coriander, cumin, turmeric) and salt. Mix well.
Add soaked chickpeas and water. Cook on medium heat for 20-25 minutes until chickpeas are tender.
Finish with garam masala and garnish with fresh coriander.
Rice:
Rinse basmati rice until water runs clear. Soak for 30 minutes, then drain.
In a pot, bring water to a boil. Add rice and salt. Cook covered on low heat until water is absorbed (about 15 minutes).
Fluff with a fork before serving.

Enjoy your wholesome meal!

Chickpea rice bowl