Serves     6

1 cup chickpeas 1 large onion
2 large tomatoes 2-3 chilies
Small piece fresh ginger 20 black peppercorns
5 cloves 5 one inch pieces of cinnamon
3 or 4 bay leaves ½ tsp. red chili powder
½ tsp. turmeric ½ tsp. tamarind
½ tsp. coriander powder ¼ tsp. cumin seeds,
2 T. sunflower oil Small glass water


Soak chickpeas overnight (or use canned)
Shallow fry chopped onion and all spices except salt in the sunflower oil
Cook soaked chickpeas in salt water until soft
When fried mixture is pale brown, add chopped tomatoes, chili and ginger
Add chickpeas to the mixture
Add small glass of water
Cover and leave on slow heat for 15 minutes
Serve hot


Notes and Instructions