Wash and soak the chickpeas in 4 cups water overnight.
In the morning, roast the capsicum on the gas flame until the skin is charred.
Immediately transfer the capsicum to a bowl and seal with cellophane for about 15 minutes. This will help you to peel the capsicum easily.
Pressure-cook the chickpeas with a little salt for 3 whistles. Let the pressure come down naturally.
Peel and chop the capsicum into small pieces.
Crush the jeera and the garlic together until you get a coarse paste.
Heat the oil in a vessel add the jeera and garlic.
Sauté until you get an aroma.
Add the tomato ketchup, red chilli flakes, and red chilli powder.
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