¼ cups Dried Chickpeas, Soaked Overnight
2 tablespoons Olive Oil
½ teaspoon Mustard Seeds
1½ teaspoons Cumin Seeds
1½ teaspoons Minced Fresh Ginger
1½ teaspoons Minced Fresh Chilies
10 Fresh Curry Leaves
1¾ cups Fresh Tomato
1 teaspoon Turmeric Powder
¼ cup Fresh Coriander Leaves or Parsley, Chopped
1¼ teaspoons Salt
1 tablespoon Extra Olive Oil
Soak the chickpeas over night. Drainthe chickpeas and boil them in 5 cups unsalted water for 1 hour, or until soft.
Meanwhile, heat the oilin a large saucepan over moderate heat.
When hot, drop in the mustard seeds and fry until they crackle.
Drop in the cumin, and fry until a few shades darker.
Add the curry leaves, fry until they crackle, then stir-in the ginger and chilies, stirring for a minute or two, or until fully aromatic.
Pour in the tomato puree, add the turmeric, and cook for 5-10 minutes, or until the oil oozes out and the tomato reduction is thick and saucy.
Drainthe chickpeas, and add them to the tomato sauce.
Cook for a few more minutes, add the fresh herbs, salt, and extra oil. Serve hot.