To begin making the Vegan Chickpeas And Broccoli Curry recipe, firstly soak chickpeas in water for about an hour. Pressure cook the chickpeas for about 3 whistles in a cooker.

Take 1/4 cup of cooked chickpeas and ground them into a fine paste.

In a small kadai/wok, add oil and heat over medium flame. Once the oil is hot, add cinnamon stick and cloves.

Add onions and cook until it becomes translucent. Add ginger garlic to the onion and cook until raw smell goes off.

Add chopped tomatoes and cook until it becomes mushy. Add chilli powder, cumin powder and salt. Stir them well.

Add cooked chickpeas and mashed chickpeas to the pan. Add a cup of water and bring it to boil in high flame.

Reduce the flame and cook until the gravy thickens. In a pot, bring water to boil. Add broccoli florets to the boiling water and let it be for two minutes.

Drain the water and wash the florets with cold water. Drain the water completely and set aside.

Add the blanched broccoli florets to the curry and stir them well. Alternatively, you can fry the broccoli florets in oil and add the fried florets to the curry.

Cook for about two minutes, switch off the flame and garnish with coriander leaves. Serve Vegan Chickpeas And Broccoli Curry wrapped inside the tortillas or enjoy with plain white steamed rice.