Moghlai Chanay: Chickpeas Cooked in a Moghlai Style

I couldn't decide between these two shots, so here's both of 'em:

Most of the chickpea dishes I've tried have been the ubiquitous Chana Masala and hummus, so it was refreshing to try them cooked in a different way. This recipe is pretty damn good--I love the complex blend of spices, and the cilantro gives the dish a bright piquancy. I'd also recommend removing the bay leaves, cardamom pods, and cinnamon sticks after cooking--chewing on an entire cardamom pod is NOT fun.

Moghlai Chanay: Chickpeas Cooked in a Moghlai Style
from Madhur Jaffrey's World Vegetarian, pg. 32
serves 8

2 1/2 cups dried chickpeas, picked over, washed and drained
(feel free to use 7 1/2 cups of canned chickpeas, drained)
5 tablespoons peanut or canola oil
2 bay leaves
2 small cinnamon sticks
6 whole cardamom pods
2 medium onions, peeled and finely chopped
1 (2-inch) piece of fresh ginger, peeled and grated
3-4 garlic cloves, peeled and mashed
1 tablespoon ground cumin
1 tablespoon ground coriander
1/2 cup plain yogurt
5 tablespoons pureed tomatoes
2 1/2 teaspoons salt
2 teaspoons garam masala
1 1/2 teaspoons ground amchoor (or substitute 1 1/4 teaspoons lemon juice)
1 tablespoon ground roasted cumin seeds
1/4 teaspoon cayenne, or to taste
1/2 cup finely chopped fresh cilantro

Soak the chickpeas overnight in 8 cups of water, then drain. Cook the chickpeas in another 8 cups of water until tender, about 1 1/2 - 3 hours. Cool in cooking liquid.

In a large pot, heat the oil over medium-high heat. When hot, put in the bay leaves, cinnamon sticks, and cardamom. Stir a few times before adding the onions, frying until they turn brown around the edges, about 8-9 minutes. Add the ginger and garlic and stir for about 1 minute, then the cumin and coriander, stirring for a few seconds. Stir in the yogurt a tablespoon at a time, ensuring the yogurt is incorporated into the sauce before adding the next.

Stir in the tomatoes and cook for 2 minutes. Add the chickpeas with their cooking liquid, 2 cups of water, the salt, garam masala, amchoor/lemon juice, cumin, and cayenne. Stir and bring to a boil. Reduce the heat to low and simmer, uncovered, for 15 minutes. Add the cilantro.