Soak dried chickpeas in water overnight. Pressure cook the soaked chickpeas for 3 whistles the following day. Let the pressure release naturally. Note: You can skip the cooking step if you are using canned chickpeas.
1 cup Dried chickpeas
Heat oil in a pan on medium flame. To this, add cumin seeds and saute for a few seconds. Add curry leaves, red chilies, and green chilies, and continue to saute for a minute.
1 tablespoon Oil, 1 teaspoon Cumin seeds, 5 to 6 Curry leaves, 2 Dry Red chilies, 2 Green chilies
Add the cooked chickpeas (drain off the water), chopped and boiled carrot, salt, coriander powder, garam masala powder, and lemon juice, and mix. Cook this on a medium flame for 4 to 5 minutes.
1 Carrot, 1 teaspoon Salt, ½ teaspoon Coriander powder, ¾ teaspoon Garam masala powder, Juice of 1 lemon
Finally, garnish it with coriander leaves and mix. Switch off the flame.
2 tablespoon Coriander leaves