Ingredients

• 1 cup dry chickpeas (washed and picked clean)
• 1 tsp baking soda
• 4 cups water

For the Masala:

• 75mL ghee or neutral oil
• 1 onion, sliced
• 1 tsp ginger, minced
• 1 tsp garlic, minced
• 1/2 tsp black pepper
• 1 tsp chili powder (I like kashmiri)
• 2 tsp coriander powder (I like to grind mine fresh)
• 1 tsp garam masala
• 1 tsp tamarind chutney
• Salt to taste
• Optional: 1/2 tsp of anardana or amchur - I don't know what they're called in English, but anardana is dried crushed pomegranate and amchur is dry powdered mango

Instructions:

1. Soak chickpeas overnight with water and baking soda
2. Dump the soaked chickpeas with the water you soaked them in a pot. Add a half teaspoon of salt and cook until done. Drain the chickpeas, you'll use them later.
3. Make the masala: brown the onion in the oil until very golden. Add ginger and garlic and soften. Add spices and toast them lightly, then add at least a quarter cup of water, more if needed to create a spice paste. Allow the paste to simmer on the stovetop for 3-4 minutes, then add the chickpeas and more water as needed to create a stew-like consistency (not soup-like!) Simmer on low heat for 15-20 minutes, adding more water if needed.
4. Serve garnished with raw ginger sticks and cilantro leaves, with a good naan or kulcha.