Dals Recipes - Chick Peas in Sauce Recipe

Ingredients

• 250g/9 oz/1 1/2 cups chick peas (garbanzos), soaked overnight

• 2.5ml/1/2tsp bicarbonate of soda (baking soda)

• 1.75l/3 pts/7 1/2 cups water

• salt

• 90ml/6 tbsp ghee or oil

• 1 small onion, finely chopped

• 4 cloves

• 4 peppercorns

• 2 bay leaves

• 1cm/1/2 in cinnamon sick

• 2 black cardamom pod

• 4 cloves garlic

• 2.5cm/1 in ginger root, coarsely chopped

• 1 large onion, coarsely chopped

• 45ml/3 tbsp water

• 5ml/1 tsp ground coriander (cilantro)

• 5ml/tsp ground roasted cumin

• 2.5ml/1/2 tsp garam masala

• 2.5ml/1/2 tsp ground red chili

• 2.5ml/1/2 tsp ground turmeric

• 1.5ml/1/4 tsp ground mace

• 1.5ml/1/4 tsp grated nutmeg

• salt

• 400g/14 oz canned tomatoes

• 225g/8 oz potatoes, boiled and cut into 1 cm/1/2 in pieces

Garnish

• 1.5ml/1/4 tsp garam masala

• 15ml/1 tbsp chopped fresh coriander (cilantro)

• 1 small green chili, chopped

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Method:

1. Place the chick peas in a large pan with the bicarbonate of soda, water and salt. Bring to the boil, skim off any scum, cover and simmer gently for 2 hour until the chick peas are tender.

2. Meanwhile, heat the ghee or oil in a heavy-based pan and fry the onion, cloves, peppercorns, bay leaves, cinnamon and cardamom until golden brown.

3. Blend the garlic, ginger, onion and water to a smooth paste in a blender or food processor. Add in to the pan and fry for a few minutes until golden brown.

4. Stir in the coriander, cumin, garam masala, chili, turmeric, mace. nutmeg and salt to taste. Stir in the tomatoes and simmer until all the liquid has been absorbed and the ghee appears on the surface of the mixture.

5. Drain the chick peas then mix them into the sauce. Simmer until the chick peas are thoroughly tender and have absorbed the flavors of the sauces.

6. Stir in the potato and cook for 5 minutes. Sprinkle over the garnish ingredients and serve hot with plain rice, chapatis, raita and okra.