Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: drain the chickpeas and reserve the liquid. heat the ghee (butter or oil) in a large saucepan, add the onion,ginger, garlic, chili and turmeric and cook on medium heat until onion is soft and golden. add the tomatoes and cook for about 2 minutes. add the chickpeas and ground coriander and cook for 10 minutes. add 1 cup of reserved chickpea liquid and cook for a further 10 minutes. add the garam masala, lemon juice and coriander leaves and cook gently for 2-3 minutes, adding more reserved liquid if needed to make a sauce. serve over rice or with indian breads.

Target recipe: preheat oven to 325 degrees f. in a medium covered dutch oven, combine garlic, cumin, mustard seeds, and chickpeas; season liberally with salt and pepper. cover with blended oil, using enough to just cover, abut 1/2 to 3/4 cup (you may need to add a tablespoon or two more during cooking to keep submerged). cover and bake 45 minutes, stirring once or twice, until chickpeas are fragrant, but nt browned. add oil when stirring, if needed, to keep chickpeas submerged. uncover and let cool to room temperature. remove peppercorns, cumin or mustard seeds from individual portions. leftovers can be stored in a covered sterilized glass jar in the refrigerator for up to 3 weeks.