SPICY CHICKPEAS Chickpeas are used and cooked in a variety of ways all over the Indian subcontinent. Tamarind gives this spicy dish a deliciously sharp, tangy flavor. 1 1/4 cups dried chickpeas 2 ounces tamarind pulp 1/2 cup boiling water 3 tablespoons corn oil 1/2 teaspoon cumin seeds 1 onion, finely chopped 2 garlic cloves, crushed 1-inch piece of fresh ginger root, peeled and grated 1 fresh green chile, finely chopped 1 teaspoon ground cumin 1 teaspoon ground coriander 1/4 teaspoon ground turmeric 1/2 teaspoon salt 8 ounces tomatoes, peeled and finely chopped 1/2 teaspoon garam masala Chopped fresh chiles and chopped onion, to garnish

Put the chickpeas in a large bowl and cover with plenty of cold water. Let soak overnight.

Drain the chickpeas and place in a large saucepan with double the volume of cold water. Bring to a boil and boil vigorously for 10 minutes. Skim off any scum. Cover and simmer for 1 1/2 - 2 hours, or until the chickpeas are soft.

Meanwhile, break up the tamarind and soak in the boiling water for about 15 minutes. Rub the tamarind through a sieve into a bowl, discarding any seeds and fiber.

Heat the oil in a large saucepan and sauté the cumin seeds for 2 minutes, until they splutter. Add the onion, garlic, ginger and chile and sauté for 5 minutes.

Add the cumin, coriander, turmeric and salt and sauté for 3-4 minutes. Add the tomatoes and tamarind pulp. Bring to a boil and simmer for 5 minutes.

Add the chickpeas and garam masala. Cover and simmer for about 45 minutes. Garnish with chopped chiles and onion.

Serves 4.

COOK'S TIP: To save time, make double the quantity of tamarind pulp and freeze in ice-cube trays. It will keep for up to 2 months. 

[Best-Ever Vegetarian, Linda Fraser]