Instructions: Put chickpeas in a bowl. Add enough cold water to cover and soak overnight.

To cook, drain chickpeas. Place chickpeas, water, turmeric, cumin, coriander, and cayenne in a heavy saucepan and bring to a boil over medium-high heat. Reduce heat to low, cover pan, and simmer for about 1 hour.

In a large saucepan add cumin seed to saki (or juice, or wine) and cook for one minute. Add the onion, garlic, and ginger and cook for about 5 minutes, stirring frequently.

Add chickpeas and cooking liquid to onion mixture. Turn heat to high and bring to a boil, stirring constantly. Cover pan, reduce heat to low, and simmer 30 minutes or until chickpeas are tender but not mushy. Mix well.

Place chickpeas in a serving dish and sprinkle with chopped coriander leaves.

Serves 6 to 8.

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