Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cup           dried chickpeas
   2      Teaspoons     canola oil
   1      Teaspoon      cumin seed
   1      Teaspoon      turmeric
          pinch         asafetida
   1      Teaspoon      red pepper
                        salt
   1      Tablespoon    fresh ginger root -- shredded
   2      Teaspoons     fresh ginger root -- shredded
   1                    green chile -- minced
   1      small         tomato -- chopped
   3      Tablespoons   lemon or lime juice
   2      Tablespoon    cilantro

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.