Add water to thin, if necessary. Heat 1 tablespoon of the ghee in small skillet over medium heat. Brush with ghee or oil. Cook 2-3 minutes. Top with savory chickpeas in tangy tomato glaze.
Ghee is clarified butter.
Regular butter or vegetable oil may be substituted. Look for rice flour and black mustard seeds at Indian markets or spice shops. Soak chickpeas in water to cover 8 hours or overnight at room temperature. Cook ginger, jalapeno, cumin and mustard seeds 2 minutes. Reduce heat to low.