Chick Peas

This North Indian recipe is another of my favorites, and is provided by my mother, Mrs. N. Kochhar, of New Delhi, India. You can adjust the amount of hot red pepper to taste. Start with dried chick peas (not canned), also known as garbanzo beans.

Ingredients

• 1 (one) pound dried chick peas
• 2 (two) medium onions, chopped
• 1 (one) inch piece fresh ginger
• 4 (four) cloves garlic
• 2 (two) medium tomatoes, cut into large pieces
• 1 (one) teaspoon black pepper (ground)
• 3 large cardamoms (crushed lightly)
• 1 (one) teaspoon salt
• 1/2 (half) teaspoon hot red pepper powder
• 1 (one) teaspoon ground cumin
• 2 (two) teaspoons coriander seeds (or, 1 teaspoon ground coriander)
• 1/4 (one-fourth) teaspoon baking soda
• 4 (four) whole cloves

Wash and place the chick peas in a saucepan and add water until covered by about 1 inch water at the top. Cover and let soak overnight (at least 12 hours).

Next day, drain and save the water that remains.

Add salt and soda to the chick peas. Wait about 15 minutes. Add all remaining ingredients except for the tomatoes. Add water that was saved above. Simmer on medium-low heat about 1 (one) hour. Add more water if it looks too dry.

Add tomatoes and simmer another 1 hour, or until chickpeas are tender. Best when served with naans or samosas. Serves four.