Kabli Channa – Chickpea Curry

Ingredients for 4 servings:

• 200 g chickpeas, washed
• 800 ml water
• 4 tbsp oil
• ½ tsp cumin, whole seeds and 1 pinch asafoetida
• ½ tsp chili powder
• 1 tsp coriander, ground
• 1 tsp cumin, ground
• 1 ½ tsp mango(s), ground, dried
• ½ tsp salt
• 2 tbsp lemon juice
• 1 tbsp coriander greens, chopped
• 1 chili pepper(s), chopped green
• ½ tsp turmeric

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Soak the chickpeas in the water overnight. Bring the chickpeas to a boil in the soaking water and simmer for about 1 hour, until tender. Drain and reserving the liquid. Add the oil to a large pot. Add the asafoetida and cumin seeds and fry over medium heat for a few seconds. Add the drained chickpeas, turmeric, chili powder, coriander, ground cumin, mango powder, and salt and fry for 2-4 minutes. Top up with 225 ml of the chickpea stock and simmer for 20 minutes, stirring occasionally. Before serving, drizzle with lemon juice and garnish with coriander and chilies.