A recipe from the northern Indian state of Punjab.
Soak the chickpeas in enough water for one night.
Make chickpeas in the soaking water until they are soft (about 1. 5 hours).
Mix 2 tbsp of the onions with ginger, tamarind, chili and salt and set aside. Saute the remaining onions in the oil until the edges turn brown.
Drain the chickpeas and add to the onions with the tomatoes, adding enough cooking water to make a thick but not dry consistency. Season with coriander, cumin and turmeric and simmer quietly over low heat for 20 minutes.
Add the mixture of onions and spices, bring to a boil and season with salt and perhaps additional tamarind.
Serve with Indian long-grain rice or bread.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!