The following spices:
Preparation time: / Cooking time: / Total cooking time:
Soak the chickpeas for at least 12 hours in a pan of water (a day in advance).
Drain the chickpeas and cook them with the salt, turmeric, cardamom, cinnamon and 1 litre of extra water for about an hour (until tender).
Peel the onions and chop finely. Cut the tomatoes into cubes. Heat the coconut oil in a pan and sauté the onions.
Add the cardamom, turmeric, cinnamon, mustard seed, cumin seed, asafoetida, ginger and curry powder and fry gently.
Add the tomatoes.
Drain the tender chickpeas and mix into the tomato sauce. Leave to simmer gently.
Finish with at touch of lemon juice, garam masala, pepper and salt.
Serve with fresh coriander.
Recipe from the Ayurveda cook book by Lies Ameeuw