- 1 1/2 cups dried chickpeas, soaked overnight
- 4 cloves garlic
- 2 sprigs parsley
- 1 onion, quartered
- 1 tbsp. olive oil
- 2 tsp. salt
- 3 tbsp. mustard oil or vegetable oil
- 1 large onion, finely diced
- 1 bay leaf
- 3 garlic cloves
- 2 tbsp. grated ginger
- 2 tsp. ground coriander
- 2 tsp. ground cumin
- 1/4 tsp. ground cardamom
- 2 tomatoes
Drain the chickpeas. Boil in a saucepan for 10 minutes. Lower the heat. Add garlic, parsley, onion and oil. Simmer, partly covered, until the chickpeas are almost tender, about 45 minutes. Add salt, continue cooking until the peas are completely tender but not mushy, about 30 minutes more. Strain, reserving the broth.
For the sauce, warm the oil over medium heat. Add the onion and cook until well browned, about 12-15 minutes. Lower the heat, and add the bay leaf, garlic, ginger, spices, salt, pepper, and two- thirds of the diced tomatoes. Cook for 5 minutes.
Add the reserved chickpea broth and the chickpeas. Simmer until the liquid is reduced to a sauce-like consistency. Adjust the seasonings, and add lemon juice to taste. Serve accompanied by the remaining diced tomato, diced onion, minced jalapeno and chopped cilantro.