Street Style Spicy Black Chickpea Masala

SERVES 4

1 ½ cups dried black chickpeas, rinsed, soaked overnight, and
drained
5 cups water
Salt to taste
3 tablespoons clarifi ed butter
1 teaspoon cumin seeds
2 medium onions, chopped
1 tablespoon ginger, minced
3 fresh green chilies, minced
1 cup tomatoes fi nely chopped
5 scallions, fi nely chopped
1 tablespoon ground coriander
½ teaspoon dark red chili powder
1 tablespoon garam masala
¼ cup fresh cilantro, chopped
1 small red onion, sliced thinly
3 to 4 lime wedges for garnish

In a large sauce pan over high heat, combine the chickpeas, water, and salt. Bring it to boil. Reduce the heat to low, cover partially, and simmer until the chickpeas are tender, about 45 minutes. Drain and reserve.

In a large sauce pan, heat the the clarifi ed butter over medium-high heat and add the cumin seeds; they should sizzle upon contact with the hot oil. Add the chopped onions and cook until dark golden brown stirring frequently to prevent sticking. Add water if necessary. Add the ginger and green chiles, tomatoes and scallions cook for about 3 to 5 minutes.

Mix in the coriander, dark red chili powder, and garam masala. Add the chickpeas and cook on high heat until all the water evaporates and the chick peas are glazed with a dark brown coating, about 10 to 15 minutes.

Serve topped with fresh cilantro, fresh sliced red onion and lime wedges.