Sour Chickpeas

Ingredients
2 1/4 cups chickpeas picked over, washed and drained
7 1/2 cups water
3 medium onions, peeled and very finely chopped
About 2 1/2 teaspoons salt
1 fresh, hot green chilli, finely chopped
1 tablespoon very finely grated fresh ginger (grate after peeling)
4 tablespoons lemon juice
2 medium tomatoes, finely chopped
1 tablespoon ground coriander seeds
1 tablespoon ground cumin seeds
I teaspoon ground turmeric
2 teaspoons garam masala (see page 18)
1/4 teaspoon cayenne pepper

Directions:
Soak the chickpeas in 7 12 cups (1-75 litres) of water for 20 hours. Put the chickpeas and their soaking liquid into a large pot and bring to a boil. Cover, lower heat and simmer gently for an hour and a half or until chickpeas are tender. Strain the chickpeas and save the cooking liquid.
Put 2 tablespoons of the chopped onions, 1/2 teaspoon salt, green chilli, ginger and lemon juice into a tea cup. Mix well and set aside.
Heat the oil in a heavy, wide, casserole-type pot over a medium-high flame. When hot, put in the remaining chopped onions. Stir and fry for 8-1 o minutes or until the onion bits develop reddish-brown spots. Add the tomatoes. Continue to stir and fry another 5-6 minutes, mashing the tomato pieces with the back of a slotted spoon. Put in the coriander, cumin and turmeric. Stir and cook for about 30 seconds. Now put in the drained chickpeas,
1 3/4 cups of their cooking liquid, 2 teaspoons of salt, the garam masala and cayenne. Stir to mix and bring to a simmer. Cover, turn heat to low and cook very gently for 20 minutes. Stir a few times during this period.
Add the mixture in the tea cup. Stir again to mix. Serve hot or lukewarm.

Serves 6