These make a great snack just on their own, warm or cold.
makes 3 cups
- Soak the garbanzo beans in 4 cups of water for 2-3 hours or overnight in the refrigerator.
- Discard the soaking water and combine the beans with 4 fresh cups of water and bring them to a boil. Lower the heat and simmer them for an hour - hour and a half or until the beans are tender. Check periodically if more water is needed. Turn the heat off once the beans are done and let them rest in the liquid.
- In a frying pan, heat up the sesame oil and add the chickpeas (½ - ¼ cup of liquid is okay to add along). Fry on high heat for a minute or two and almost immediately after add the asafoetida, turmeric, black pepper, ground cumin and black salt. Continue cooking until almost all the liquid has been absorbed.
- Take the pan off the heat then add the amchur and chili powder. Store in the refrigerator until ready to eat.
ideas / variations
- For a quick salad, toss the chickpeas with sliced ½ cup minced red onions, 1 tsp of mint leaves, 1 cup halved cherry tomatoes or diced mango, pinch of black or regular salt and a squeeze of lime or lemon.
- Toss them in salad, noodles or rice of your choice.