1-1/4 Cups of dried chickpeas (yields roughly 3 cups cooked)
2 Tbsp of Olive Oil, or a combination of butter and oil
1 tsp Cumin Seeds
2 – 3 Black Cardamom Pods, Crushed
1 long Cinnamon Stick, broken in half
1 tsp of Ground Cumin
2 Tbsp Amchur Powder
1 Tbsp of Ground Coriander
1/2 tsp Cayenne Pepper
1/2 tsp Turmeric
1 1/2 tsp Sea Salt
2 medium ripe tomatoes, finely chopped
generous handful of fresh parsley or cilantro, chopped
1/4 Cup chopped red onion, finely chopped
Soak the chickpeas in enough water to cover overnight. Drain, transfer to a large saucepan and cover with fresh water.
Bring to a boil, reduce the heat to low, cover and simmer until the chickpeas are soft: 1 – 2 hours depending on how old your beans are. Reserve 1 cup of the cooking liquid, drain and set the beans aside.
Heat the oil (or oil/butter combo) over medium heat, using the same pot in which you cooked the beans. When the oil is sizzling hot, add the cumin seeds, cardamom pods, and cinnamon sticks. Stir and fry for roughly 1 minute.
Add the ground spices, stir and pour in the tomatoes, adding the salt. Cook, uncovered, stirring often, until the tomatoes begin to thicken up (roughly 5 – 10 minutes).
Now return the chickpeas to the pot, along with the reserved cooking liquid and half of the chopped parsley or cilantro. Cover the pot and simmer, stirring occasionally, until the sauce is thickened (roughly 20 minutes).
Serve, garnished with some of the remaining parsley and cilantro and top with some of the chopped onions.