2x400g chickpea cans, drained

4 small red onions, roughly chopped

1 inch piece ginger, roughly chopped

4 garlic cloves

1 green chili

1 tablespoon olive oil

2-3 small pieces of cinnamon

1-2 whole cardamoms, crushed

3 fresh/dried bay leaves

3 tablespoons yogurt

1/2 tsp ground turmeric

1 tablespoon ground cumin

1 tablespoon ground coriander

2 tablespoons garam masala

1 tsp raw sugar

1 tsp mango powder

2 teaspoons tamarind puree/paste

juice of half lemon

4-5 whole peppercorns

salt to taste

1 litre water

pinch of asafoetida

200g diced tomatoes

 

1 small red onion, sliced into fine rings

1/2 cup freshly chopped coriander leaves

2 teaspoons chaat masala

 

Blend onion, garlic, ginger and chili to a coarse paste in a food processor with 2-3 tablespoons of water. Heat oil in a deep, wide, heavy bottomed pan on medium heat. Fry bay leaves, cinnamon, peppercorns and cardamoms for a minute. Add the onion mixture and tomatoes  and saute for 4-5 minutes till it starts changing color. Add sugar, salt, cumin, coriander, garam masala, turmeric powder, mango powder, lemon juice and tamarind paste. Cook for another few minutes, mixing well. Add yogurt and stir for a minute.

 

Add chickpeas and 1 litre water. Bring to a boil, reduce heat and simmer on low heat for about an hour. Check to see that there is enough liquid in the pot, adding small quantities if it starts drying up. 

 

Cook till the liquid has reduced, coating the chickpeas in a delicious looking, thick brown sauce.

 

Stir through the garnish just before serving. Serve hot with rice or puris or bhatura.