Ingredients

• 180 g dry chickpeas

• Kosher salt

• Olive oil

• Cumin seeds

• Asafoetida

• Garam masala

• 150g diced white onion

• Ground turmeric

• Red chilli powder

• Grated fresh ginger

• Amchur powder or fresh lemon or lime juice

• Fresh mint

Methodology

1. Clean and rinse the chickpeas. Soak in 480 ml water overnight.

2. Boil chickpeas in water with aromatics for 1 ½ to 2 hours. Reserve some liquid and drain the rest.

3. Prepare spice mixture. Head oil in a saucepan over medium-high heat. When oil is hot, add cumin and cook for 30 to 45 seconds until spizes start sizzling. Add masal and cook for 30 seconds.

4. Add Onions, Tumeric, and Chilli powder and sauté until the onions are translucent about 4 to 5 minutes.

5. Add the ginger and cook for 1 minute.

6. Fold in drained chickpeas and reserved liquid. Cook until liquid evaporates. Sprinkle the amchur over the chickpeas and fold gently, taste, and add more if needed.

7. Garnish the chickpeas with chopped mint and serve hot with rice or flatbread.