Ingredients
6
6 servings
- •1 cup dried black chickpeas (garbanzo beans)
- •1.5 teaspoons salt, divided
- •0.5 teaspoon baking soda
- •1 quart water
- •1 onion, chopped
- •1 clove garlic, chopped, or more to taste
- •1 (1 inch) piece chopped fresh ginger
- •3 tablespoons water
- •3 tablespoons vegetable oil
- •0.25 teaspoon cumin seeds
- •2 pinches asafoetida powder
- •4 potatoes, peeled and quartered
- •1 teaspoon ground coriander
- •1 teaspoon garam masala
- •0.25 teaspoon ground turmeric
- •0.25 teaspoon cayenne pepper
- •2 cups water
- •3 tablespoons tamarind paste, or more to taste
Instructions
- Sort and clean chickpeas and wash them under cold water; drain. Combine chickpeas, 1/2 teaspoon salt, and baking soda in a large bowl; add 1 quart water. Soak chickpeas for 24 hours; drain.
- Combine onion, garlic, and ginger in a blender; add 3 tablespoons water. Blend mixture at high speed until a smooth paste forms.
- Heat oil in a 4-quart pot over medium-high heat. Add cumin seeds and asafoetida; cook and stir until asafoetida expands and cumin seeds darken, about 1 minute. Stir in onion paste, taking great care to avoid splattering. Cook and stir until well mixed and fragrant, about 5 minutes.
- Stir chickpeas, potatoes, remaining 1 teaspoon salt, coriander, garam masala, turmeric, and cayenne pepper into onion-cumin mixture; add 2 cups water. Bring to a boil and cover the pot; reduce heat and gently simmer for 1 hour.
- Stir in tamarind paste. Continue cooking, stirring occasionally, for 10 minutes more.
Nutritional Facts
Per 6 servings
- Calories: 320
- Carbohydrate: 52g
- Fat: 9g
- Fiber: 10g
- Protein: 10g
- Sugar: 6g
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