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.
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.
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.
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.
Cook until the chickpeas have been well seasoned
with the spicy ingredients and not too moist. You can also cook to your
Transfer to a serving dish and
sprinkle with the chopped coriander leaves.
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