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Ingredients:
1 sm Onion, chopped fine
2 Cloves garlic, chopped fine
1 tbsp Corn oil
1 cup Chickpeas
4 Tomatoes, peeled and seeded
1/2 tsp Ground tumeric
1/2 tsp Salt
1 sm Hot green chili, chopped fine
1/2 tbsp Fresh basil, finely chopped
1 cup Water

Preparation:
1. Cover checkpeas with water for 2 hours, cook  for 1/2 hour, drained and mashed.

2. Stir-fry the onion and garlic in a dry pan over moderately low heat for 2 minutes. Add the oil and stir-fry for 1 minute.

3. Add the mashed chickpeas, tumeric, salt, basil and chili; mix well. Add the water and cook for 3 to 4 minutes to reduce the mixture to a thick, green, well-spiced puree.