This particular dish is not only delicious but it is also an effective cleanse for minor digestive ailments. It is great served with steamed basmati rice and naan or chapattis.
Spices to be added while chickpeas cook
Salt to taste
2 Tbs. Cinnamon bark
3 Brown Cardamoms
Salt to taste
*Pomegranate seeds or powder
*Cumin seeds or powder
*Coriander seeds or powder
Ã‚Â¼ to Ã‚Â½ cup Almond or Vegetable oil
Ã‚Â¼ to Ã‚Â½ cup Ghee
Sliced white onion
Sliced green chilles seeded
Minced fresh ginger
The quantities of the spices will depend on the amount of chickpeas used and will also vary depending on preference. Allow you judgment and taste to guide you.
Soak desired amount of chickpeas over night, keep in mind that they will almost double in bulk and that they will need lots of water covering them so they donÃ¢â‚¬â„¢t dry out.
In a mortar and pestle or food processor crush the cooking spices (salt, cinnamon bark, cloves, brown cardamom). Add to the chickpeas and cook until they are tender. Strain and save the cooking liquid from the chickpeas.
Heat the oil and ghee until just smoking, add the cooked chickpeas and the spices stirring and cooking for a few minutes. Add the liquid from the initial cooking process and cook with the lid off for several more minutes in order to allow the flavors to come out. A few minutes before serving add the onion, lemon wedges, chilies and ginger. Cover to steep for five minutes and then serve.