• 1 cup dried black chickpeas (garbanzo beans)
  • 1 ½ teaspoons salt, divided
  • ½ teaspoon baking soda
  • 1 quart water
  • 1onion, chopped
  • 1 clove garlic, chopped, or more to taste
  • 1 (1 inch) piece chopped fresh ginger
  • 3 tablespoons water
  • 3 tablespoons vegetable oil
  • ¼ teaspoon cumin seeds
  • 2 pinches asafoetida powder
  • 4potatoes, peeled and quartered
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon cayenne pepper
  • 2 cups water
  • 3 tablespoons tamarind paste, or more to taste
  • Directions

  • Step 1

    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.


  • Step 2

    Combine onion, garlic, and ginger in a blender; add 3 tablespoons water. Blend mixture at high speed until a smooth paste forms.

  • Step 3

    Heat vegetable 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 onion paste into cumin mixture, taking great care to avoid splattering. Cook and stir mixture until well mixed and fragrant, about 5 minutes.

  • Step 4

    Stir chickpeas, potatoes, 1 teaspoon salt, coriander, garam masala, turmeric, and cayenne pepper into onion-cumin mixture; add 2 cups water. Bring liquid to a boil and cover pot; reduce heat and gently simmer for 1 hour. Stir tamarind paste into chickpea mixture; cook, stirring occasionally, for 10 minutes more.

  • Editor's Note:

    Nutrition data for this recipe includes the full amount of soaking water with salt and baking soda. The actual amount consumed will vary.

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