Spiced Chickpeas Recipe

(pindi channa)

Ingredients

200 g	Chickpeas
1 tbsp	Black tea leaves tied in cheesecloth or 1 tea bag
1 1/2 liters	Water
4 cm	Ginger, chopped
2 cm	Ginger, shredded
1/4 tsp	Garam masala
2 tsp	Coriander leaves, chopped (cilantro)
1 tsp	Salt
1tsp	Chili powder
1/2 tsp	Turmeric powder
1 1/2 tsp	Cumin powder
2 tsp	Coriander
3 pieces	Tomatoes, medium size, chopped
2 tsp	Garlic, crushed
3 tbap	Cooking
2 pieces	Green chilies, sliced
2 pieces	Onions, chopped

Method :

Soak chickpeas for at least 1 hour, drain and discard liquid.
Transfer chickpeas together with 1 tea bag into a pan of 1.5 liters of water and simmer until chickpeas are tender. Drain, reserving 250 ml of the cooking liquid.
Heat oil on wok or pan and saute onion until golden, then add garlic, chopped ginger and chilies.
Saute for 3 minutes, then add tomatoes, coriander, turmeric, cumin and chili powders and continue to saute over low heat until oil separates.
Add the chickpeas, reserved cooking liquid, salt and half the coriander leaves.
Simmer uncovered until the liquid has been absorbed.
Add little garam masala and sprinkle with the remaining garam masala, coriander leaves and ginger shreds.