Kala Channa (Black Chickpeas)

Wash the chickpeas under cold running water. Put them in a large bowl, cover with cold water, and leave to soak for at least 6 hours or preferably overnight. The chickpeas will double in volume so ensure you use a suitable bowl and add at least 6⅓  cups (1.5 liters) water.

Drain the chickpeas and put them in a pot, cover with fresh water, and bring to a boil. Add the dried red chiles, cover, and simmer for 1–1½ hours. Check after 1 hour—the chickpeas should be firm but soft inside (the outside will not soften). If the inside is still hard, continue to simmer until the chickpeas have a creamy consistency inside. Drain and set aside.

Meanwhile, dry roast the cumin seeds in a heavy-based pan over low heat, stirring until they turn a few shades darker. Tip them onto a plate and leave to cool. Grind to a powder, using a spice grinder or a mortar and pestle.

Heat the oil in a large pot over medium–high heat. Add the onion and fry for about 15 minutes until rich and brown. Add the garlic, ginger, and green chile and stir for a minute, then add the ground roasted cumin, coriander, and chile powder, followed by the tomato paste.

Add a generous 2 cups (500 ml) warm water and return the chickpeas and red chiles to the pot with the salt. Keep the liquid at a slow rolling boil until it has reduced to a thick clingy sauce. Add the garam masala and continue to cook until the oil comes to the surface and the chickpeas are glistening. Taste and adjust the seasoning before serving.