1 bunch roughly chopped cilantro, including the stalk
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon turmeric powder
1 teaspoon salt
1 tablespoon lemon juice
Blend the above ingredients with 1/2 cup of water, adding 1/3rd cilantro every time along with other ingredients. Make a smooth chutney that is not very runny.
Meanwhile, prepare the chickpeas base.
1.5 cups cooked chickpeas
1 teaspoon ghee
1/2 cup finely chopped red onion
1/2 teaspoon garlic, chopped
1/2 teaspoon ginger, chopped
1 teaspoon mango powder
Heat ghee in a 3 qt saute pan over medium heat. When the ghee is hot, add red onion and saute for 5 minutes, stirring every minute.
Add ginger, garlic and cook for another 2-3 minutes.
Add garam masala powder and chickpeas, mix. Add mango powder and mix again.
Add chutney and mix everything, cover with a lid on medium-low heat and cook for 15 minutes, so that the flavors can blend in.
Serve hot with white basmati rice.