Instructions: Cook the chickpeas in enough water to cover them with the bicarbonate of soda until they are soft. (The peas should retain their shape.)

In a separate pan heat the oil and add the cumin seeds and asafoetida.

When the seeds pop add the onion ginger and garlic pastes and green chillies.

Fry until golden.

Add the tomatoes and fry.

Mash as you stir making a paste.

Then add the chilli turmeric mango and garam masala powders and pomegranate seeds.

Cook this paste until blended and brown.

Add the chickpeas with the cooking water and blend mashing a few to thicken the gravy. Simmer and season with salt.

Serve garnished with coriander leaves and a lemon wedge for each portion.

A typical north indian delicacy and is served with hot poories or fried puffed bread especially at Punjabi weddings which are occasions of great merrymaking

Serves 4

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