Chole Chaat

Ingredients:

• 8 oz dry chickpeas
• 2 tablespoons oil
• 2 cloves garlic
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/4 teaspoon turmeric
• 1 teaspoon garam masala
• 1/2 inch piece of ginger, grated
• 2 red chilis, finely chopped
• 14.5 oz can of diced tomatoes

Preparation:

Soak the ckickpeas overnight in 2 liters of water. Drain, then put the chickpeas in a large saucepan with another 2 liters of water and bring to a boil. Spoon off any scum from the surface, then reduce heat and simmer over low heat for 1 - 1 1/2 hours, until soft. Drain, reserving cooking liquid. Remove 1/2 cup of the chickpeas and mash with a fork.

Heat the oil in a heavy-based saucepan over low heat and cook the garlic for 1 minute. Add the coriander, cumin, turmeric, ad garam masala and fry for 1 minute. Add the ginger, chili, tomato and stir until well mixed. Add the chickpeas and their cooking liquid, as well as the mashed chickpeas. Add salt to taste, then bring to a boil, reduce heat and simmer, uncovered, for 10-15 minutes or until the sauce thickens.