pune style chickpeas
rating:you needed to start this yesterday ...
225g dried chickpeas
2 x 2.5cm slices of root ginger
2 bay leaves
3 cloves
black peppercorns
seeds of 6 cardamom pods, ground (doesn't state whether green or black)
1 red chilli, seeded
1 medium onion, roughly chopped
3 garlic cloves, peeled
2 tbsp vegetable oil
1/2 tsp cumin seeds
1/4 teaspoon turmeric
1 cinnamon stick
6 tomatoes roughly chopped
1/4 tsp tamarind paste
garnish: chopped fresh coriander
soak the chickpeas overnight in lots of cold water with ginger, bay leaves, cloves and peppercorns. Drain and rinse in plenty of cold water. Put into a saucepan with 1 litre of water, bring to boil, simmer gently for about an hour until tender. Drain, reserving 570ml of the cooking liquor and, separately, ginger and bay leaves.
put ground cardamom seeds, reserved bay leaves and ginger, chilli, onion and garlic into a liquidiser with 75ml of water, and pureé to a smooth paste. Heat the oil, and cook cumin seeds, turmeric and cinnamon for 30 seconds. Add onion and spice paste, cook gently for 10 mins without burning. Add the tomatoes and reserved cooking liquor and cook until sauce is dark and thick.
finally add the cooked chickpeas, stir and cook for one minute. Stir in tamarind paste and serve, garnished with coriander leaves.
