Everything said in the introduction to the preceding recipe applies here as well, so please read that before you begin.
If you want this dish to be hot and pungent, sprinkle the chaat masala over the top just before serving and stir it in.
SERVES 4–6
• 1 tablespoon lime or lemon juice
• ½ medium tomato, chopped
• 1½ well-packed cups fresh cilantro leaves and tender stems
• 1–2 fresh hot green chilies, chopped
• A 1-inch piece of fresh ginger, peeled and very finely chopped
• Salt
• Two 15-ounce cans chickpeas, preferably organic
• 3 tablespoons olive or peanut oil
• Generous pinch of ground asafetida
• ¼ teaspoon whole cumin seeds
• 1 medium onion (about 5½ oz), peeled and chopped
• 1 teaspoon ground coriander
• ¼–1 teaspoon chaat masala (optional)
1. Put (in this order) the lime juice, tomatoes, fresh cilantro, green chilies, ginger, and ¼ teaspoon of salt in a blender. Add 4–6 tablespoons of water (as needed) and blend until smooth.
2. Drain the chickpeas, saving the liquid (only if organic). Set both aside.
3. Pour the oil into a medium nonstick frying pan and set over medium heat. When hot, add the asafetida and, a few seconds later, the cumin seeds. Let them sizzle for a few seconds, then add the onions. Stir-fry for 7–8 minutes, until the onions are slightly browned at the edges. Add the ground coriander and stir for 30 seconds. Add the drained chickpeas, ½ teaspoon of salt, and 1½ cups (organic) chickpea liquid, water, or a combination of the two. Stir and bring to a simmer. Cover and simmer very gently for 20 minutes.
4. Stir in the paste from the blender and bring to a simmer again. Cover and cook gently for another 20 minutes. Check the salt, adding a bit more if needed, and stir in the chaat masala (if using).
