- 11/2 c. chickpeas, washed and drained*
- 5 c. water
- 1 tsp. ground turmeric
- 1/2 tsp. ground cumin
- 1 tsp. ground coriander
- 1/2 tsp. cayenne pepper (optional)
- 3 tbsp. butter or margarine
- 1 tsp. cumin seeds
- 1 medium onion, chopped
- 1 clove garlic, chopped
- 1 tbsp. grated fresh ginger
- 1 tsp. garam masala (optional)
- 2 tbsp. chopped fresh coriander leaves
- Put chickpeas in a bowl, examine for inedible objects. Add enough cold water to cover and soak overnight To cook, drain chickpeas. Place chickpeas, 5 c. water, turmeric, cumin, coriander, and cayenne in a heavy saucepan and bring to a boil over medium-high heat. Reduce heat to low, cover pan, and simmer for about 1 hour.
- In a large saucepan, melt butter over medium heat. Add cumin seeds and cook for 1 minute. Add the onion, garlic, and ginger and cook for about 5 minutes, stirring frequently, or until onion turns golden brown.
- Add chickpeas and cooking liquid to onion mixture. Turn heat to high and bring to a boil, stirring constantly. Cover pan, reduce heat to low, and simmer 30 minutes, or until chickpeas are tender but not mushy.
- Add garam masala and mix well. Place chickpeas in a serving dish and sprinkle with chopped coriander leaves.
Preparation time: 10 minutes
Cooking time: 90 minutes
Serves 6 to 8
*For speedier preparation, purchase canned, rather than dried, chickpeas at the supermarket. Using two 14-oz. cans of pre soaked chickpeas eliminates the first step and reduces the cooking time in the second and fourth steps by half.