Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], 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: in a dry small heavy skillet toast cumin seeds over moderate heat, shaking pan, until a shade darker and transfer to a plate to cool. in a sieve rinse and drain chickpeas. drain tofu. in a food processor purée chickpeas, tofu, cumin seeds, lemon juice, and 1 tablespoon oil until chick-peas are smooth. stir in parsley and salt and pepper to taste. drizzle dip with remaining tablespoon oil and garnish with parsley. serve dip with pita toasts and/or crudités.