Preparation:
Wash the chickpeas and soak overnight. Drain.
Heat oil in a nonstick saucepan. Add cumin, turmeric, asafetida, red pepper
and salt. Stir until cumin seeds crackle. Add chickpeas and cover with water
by 2". Add 1 T. ginger, chile, and tomato. Bring to a boil. Cover and
simmer for 1 1/2-2 hours or until the chickpeas are tender.
Remove from the heat and sprinkle with lemon juice, remaining ginger, and
cilantro. |
