Instructions: Soak chickpeas overnight in cold water. Drain and rinse chickpeas.

Just cover with water, add salt (I dont) and cook until just tender

(20 min in pressure cooker, 40 min in saucepan). Drain and reserve liquid. In a large saucepan, heat ghee and fry the onions, garlic and ginger until golden. Add the ground spices, tomatoes, chili and mint.

Add the chickpeas, stir well, and then add the reserved liquid and lemon juice. Cover and simmer in a low heat until chickpeas are tender and tomatoes have cooked to a pulp. Serve with rice (a perfect match) or Indian breads.

You can, of course, substitute a couple of 400g tins of chickpeas for the dried ones - and use their liquid with a little water added.

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