• 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.

by Pak101.com (few years ago!) / 867 views