|
Ingredients
|
Quantity
|
|
Dried chickpeas
|
1 cup
|
|
Salt
|
to taste
|
|
Vegetable oil
|
2 tbsp
|
|
Onion- finely chopped
|
1 small
|
|
Ginger root (1”) grated
|
1 piece
|
|
Garlic cloves – crushed
|
2
|
|
Ground turmeric
|
½ tsp
|
|
Ground cumin
|
1 tsp
|
|
Garam masala
|
1 tsp
|
|
Chilli powder
|
½ tsp
|
|
Cilantro – chopped
|
2 tbsp
|
Rinse garbanzo beans, put them in a bowl, cover with water and
soak overnight.
Drain beans, add 2 cups cold water and salt. Boil ten minutes.
Reduce heat, simmer partially covered one hour.
In a separate pan, heat oil, add onion; cook about 8 minutes,
until soft and golden brown.
Add ginger root, garlic, turmeric, cumin, Garam Masala and chilli
powder.
Cook one minute. Stir in beans and their cooking water and bring
to a boil. Cover and simmer 20 minutes, until beans are very tender but still
whole. Serve hot, sprinkled with chopped cilantro.
