Instructions: Wash the chickpeas, and soak overnight. Drain. [Spray pam in a heated non-stick saucepan.] Add cumin, turmeric, asafetida, red pepper and salt.

Stir until cumin seeds crackle. Add chickpeas and cover with water by two inches. Add 1 T. ginger, the chili, and the tomato. Bring to a boil.

Cover and simmer for 1-1/2 - 2 hours or until the chickpeas are tender.

Remove from the heat and sprinkle with lemon juice, remaining ginger and cilantro.

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