- 185 Grams dried chick-peas
- 2 Tablespoons vegetable oil
- 1 onion finely chopped
- 2.5 cm piece fresh root ginger, grated
- 2 cloves garlic crushed
- 1/2 Teaspoon turmeric
- 1 Teaspoon ground cumin
- 1 Teaspoon Garam Masala
- 1/2 Teaspoon chilli powder
- 2 Teaspoons chopped fresh coriander
Wash chick-peas well, then put them in a bowl, cover with cold water and leave to soak overnight.
Drain chick-peas, then put in a saucepan with 500 ml (16 fl oz / 2 cup) fresh cold water. Bring to the boil for 10 minutes, then reduce heat and simmer, partially covered, for 1 hour. In a separate pan, heat oil, add onion and fry for about 8 minutes, until soft and golden brown.
Add ginger, garlic, turmeric, cumin, garam masala and chili powder and fry for 1 minute. Stir in click-peas and their cooking water and season with salt. Bring to the boil, then simmer, covered, for 20 minutes until chick-peas are very tender but still whole. Serve hot, sprinkled with chopped fresh coriander.