- 1 cup (200 g) dried chickpeas
- 1 tea bag
- 6 cups (1 1/2 liters) water
- 2-3 tablespoons oil
- 2 medium onions, diced
- 2 teaspoons crushed garlic
- 2 tablespoons minced ginger
- 2 green finger-length chilies, sliced
- 3 medium tomatoes, diced
- 2 teapsoons ground coriander
- 1 1/2 teaspoons ground cumin
- 1/2 teapsoon ground turmeric
- 1 teaspoon ground red pepper
- 1 teaspoon salt
- 2 teaspoons minced coriander leaves (cilantro)
- 1/4 teaspoon Garam Masala Spice Mix*
- Shredded ginger, to garnish
Soak the chickpeas for 1 hour, then drain. Discard the liquid. Place the chickpeas, tea bag and water into a pot and simmer for 30 to 45 minutes until the chickpeas are tender. Drain, reserving 1 cup (250 ml) of the cooking liquid.
Heat the oil in a wok and stir-fry the onion until golden. Add the garlic, ginger and chilies and stir-fry for 5 more minutes. Add the tomatoes, coriander, cumin, turmeric and red pepper, and stir-fry over low heat for 5 to 10 minutes until the oil seperates.
Add the chickpeas, the reserved cooking liquid, salt and half the coriander leaves. Simmer uncovered for 15 to 20 minutes until the liquid has been absorbed, then add a pinch of Garam Masala Spice Mix and stir through.
Serve with the remaining Garam Masala Spice Mix, coriander leaves and ginger shreds sprinkled on top.