Sour Chick-Peas

Here's one more Indian recipe that our friends made for us.

2 1/4 cups chick-peas, washed and drained
7 1/2 cups water
3 medium onions
2 1/2 teaspoons salt (yikes)
1 fresh, hot green chili, finely chopped
1 tablespoon peeled, very finely, grated ginger
4 tablespoons lemon juice
2 medium tomatoes, finely chopped
1 tablespoon ground cumin
1 tablespoon ground coriander
1/2 teaspoon turmeric
2 teaspoons garam masala
1/2 teaspoon cayenne pepper

Soak the chick-peas in the water for 20 hours. Put the chick-peas and their soaking liquid into a large pot and bring to a boil. Cover, lower heat, and simmer gently for 1 1/2 hours or until the chick-peas are tender. Strain the chick-peas and save the cooking liquid.

Put 2 tablespoons of the copped onions, 1/2 teaspoon of the salt and the green chili, ginger, and lemon juice into a small cup. Mix well and set aside.

Put a little oil in a heavy, wide pot and set over medium-high heat. When hot, put tin the remaining copped onions. Stir and saute for about 8-10 minutes or until the onion bits develop reddish brown spots. Add the tomatoes. Continue to stir and saute for another 5-6 minutes, mashing the tomato pieces with the back of a slotted spoon. Put in the coriander, cumin, and turmeric. Stir and cook for about 30 seconds. Now put in the drained chick-peas and 1 3/4 cups of their cooking liquid, the remaining salt, garam masala, and cayenne. Stir to mix and bring to a simmer. Cover, turn heat to low, and cook very gently for 20 minutes. Stir a few times during this period. Add the mixture in the cup. Stir again to mix. Serve hot or lukewarm.