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Ingredients
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Quantity
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Kabuli channa (beige chickpeas ) or
kala channa (brown chickpeas)
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6 cups
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Vegetable oil
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1 cup
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Cayenne
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1 tsp
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Turmeric
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¼ tsp
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Caraway seeds
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1 tsp
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Salt
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1 tsp
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Garlic cloves – chopped
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6
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Tamarind paste
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1 tbsp
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Fresh hot green chillies – seeds if desired
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4
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Chopped parsley
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1 tbsp
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Soak the chickpeas overnight in plenty of cold water. Drain well.
Heat the oil in a saucepan over medium heat. When hot, add the cayenne,
turmeric, and caraway seeds, and cook for 2 or 3 minutes. Add the drained
chickpeas, stir, and cook for 3 to 5 minutes more, stirring occasionally. Add
the salt, garlic, and the tamarind paste mixed in ½ cup water. Then add 1 ¼ cups
hot water and the chilies. Cover tightly and cook over a low heat for 2 to 3
hours, or until the chickpeas are tender, adding more water if necessary.
Sprinkle with parsley before serving.
