Channa Masala

Preparation time: 10 minutes + overnight soaking
Total cooking time: 1 hour 15 minutes
Serves : 6

Ingredients:

1 Cup (220g) dried chickpeas
2 tablespoons oil
2 onions, finely chopped
1/2 teaspoon ground  cumin
2 large ripe  tomatoes, chopped
1 teaspoon ground cumin
1 teaspoon chilli powder
1/4 teaspoon ground turmeric
1 tablespoon Channa masala
20g ghee or butter
1 small white onion, sliced
fresh mint and coriander leaves, to garnish

Method:

1. Place the chickpeas in a bowl, cover with water and leave to soak overnight. Drain, rinse and place in a large saucepan. Cover with plenty of water and bring to the boil, then reduce the heat and simmer for 40 minutes, or until soft. Drain.
2. Heat the oil in a large saucepan, add the onion and cook over medium heat for 15 minutes, or until golden brown. Add the tomato, ground coriander and cumin chilli powder, turmeric, channa masala and 2 cups (500ml) cold water, and cook for 10 minutes, or until the tomato is soft.
3. Add the chickpeas season well with salt and cook for 7-10 minutes, or until the sauce thickens. Transfer to a serving dish.
4. Place the ghee or butter on top and allow to melt before serving. Garnish with sliced onion and fresh mint and coriander leaves.