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Sour Chick Peas (Delhi street vendor style)

350 g (12 oz) chickpeas picked over, washed and drained
1.75 litres (3 pints) water
275-300 g (10-11 oz) onions, peeled and very finely chopped
about 2 1/2 teaspoons salt
1 fresh, hot green chilli, finely chopped
1 Tablespoon peeled, very finely grated fresh ginger
4 Tablespoons lemon juice
6 tablespoons vegetable oil
225 g (8 oz) tomatoes, finely chopped
1 Tablespoon ground coriander
1 Tablespoon ground cumin
1/2 teaspoon ground turmeric
2 teaspoons garam masala
1/4 teaspoon cayenne pepper

Soak the chickpeas in the water for 20 hours. Put the chickpeas
and their soaking liquid into a large pan and bring to a boil.
Cover, lower heat and simmer gently for 1 1/2 hours of until the
chick peas are tender. Strain the chick peas and save the cooking
liquid. Put 2 tablespoons of the chopped onions, 1/2 teaspoon of
the salt and the green chilli, ginger and lemon juice into a teacup.
Mix well and set aside. Heat the oil in a heavy, wide pan and set
over medium-high heat. When hot, put in the rest of the chopped

Stir and fry for 8-10 minutes or until the onion bits develop
reddish-brown spots. Add the tomatoes. Continue to stir and fry
for 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,
400 ml (14 fl oz) of their cooking liquid, the remaining 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 and few times during this period. Add the mixture
in the teacup. Stir again to mix. Serve hot or lukewarm.


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