Ingredients:

1. 1 kg dried pale chickpeas

2. 2 tablespoons cumin seeds

3. 2 teaspoons mustard seeds

4. 2 teaspoons paprika

5. 2 teaspoons turmeric powder

6. 2 teaspoons garam masala

7.  juice from 1 lemon

8. 4 sliced green or red chillies quantity to taste

9. 1 tablespoon crushed ginger

10. 1 tablespoon crushed garlic

11. 3 tablespoons vegetable oil

12. 1 tomato finely chopped

13. 4 tablespoons chopped coriander leaves

14. salt to taste

Method: 

1. Choose chickpeas that are large in size and pale in colour. Soak overnight in cold water. In the morning, carefully drain and wash soaked chickpeas in running cold water. Drain and set aside.
2. Put enough water in a saucepan large enough to contain the chickpeas and the boiling water. When water starts to boil, stir in 2 teaspoons salt and add the drained chickpeas. Check the chickpeas at intervals and skim off any scums forming on top. When cooked to just soft, that is soft to the bite, drain the boiled chickpeas and immediately wash in cold running water. Put aside.
3. Over medium to high heat, heat up the oil in a large saucepan (Chinese wok is perfect) and sizzle the cumin and mustard seeds. When the cumin and mustard seeds start to splutter, add the crushed ginger, crushed garlic and sliced green chillies (you can also use red chillies). Stir fry for 2 -3 minutes.
4. Add the drained boiled chickpeas and carefully stir in. Mix gently and carefully so as not to crush the chickpeas. When the chickpeas are coated up with the spices, add the chopped tomato and 2 teaspoons of salt. Mix well without crushing the chickpeas. Add the remaining spices, juice from one lemon and stir mix into the chickpeas.
5. Cook until the chickpeas have been well seasoned with the spicy ingredients and not too moist. You can also cook to your own preferences.
6. Transfer to a serving dish and sprinkle with the chopped coriander leaves.
7. Enjoy.