1. Soak chickpeas for at least 2 hours, drain and rinse. 2. Bring to a boil in the water and add the salt and turmeric. 3. Boil hard for 5 minutes and remove any scum that forms on the surface. 4. Reduce heat and simmer until tender. 5. This will take about 1 hour, but it can take longer if your peas are old. 6. When tender, remove from the heat. 7. Heat ghee in a large pot. 8. Add cumin seeds, asafetida, ginger and bay leaf. 9. Fry for a few seconds, stirring as the spices cook. 10. Add the coconut, raisins and peas. 11. Cook over a medium heat for 3 minutes, stirring occasionally. 12. Stir in the cooked chickpeas, followed by the rest of the ingredients. 13. Simmer for another 15 minutes and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
