Chickpeas in a mint sauce

Soak the chickpeas for a few hours. Drain and boil with 1.5 litres of water on low heat for 1 hour. Add chana dal and boil for another hour or until tender.

Put ginger, garlic, green chillies and mint into a blender and blend with 6 tbsp of water.

Put the oil in a wide pan and set over medium heat. Add the onions and stir until they are a rich reddish-brown. Add the tomatoes. Cook until oil leaves the masala. Put in the spice paste and stir for 5 minutes. Add the contents of the pan of chickpeas, together with salt, cumin, coriander, garam masala, and tamarind paste. Simmer gently for 30 minutes.

Serves 6-8 [5 in my experience].