Curried Chickpeas

Wash the Chickpeas leaves and soak overnight in cold water.

Next day, drain the chickpeas and put in a cooking pan with 5 c. water, turmeric, cumin, coriander, and cayenne and bring to boil.

Lower the heat and leave the pan on fire for an hour.

Melt the butter in a large saucepan, add cumin seeds to it and stir for a minute on low fire. Pour the onion, garlic, and ginger and stir continuously for about 5 minutes.

When the onion gets brown, add the chickpeas and cooking liquid to onion mixture and higher the heat till the sauce boils.

Reduce the heat and leave the mixture covered to simmer for half an hour.

Add garam masala and mix well and then pour the chickpeas in a serving dish and sprinkle with chopped coriander.