Spicy Fragrant Chickpeas (Chole)

Ingredients
- 200 g (1 cup) dried chickpeas, soaked in water for 5 hours; or 1 tin canned chickpeas, rinsed.
- 1 to 2 tablespoons oil
- 2 tablespooons ghee or oil
- 1 teaspoon cumin seeds
- 2 bay leaves
- 1 large onion, thinly sliced
- 2 large ripe tomatoes, thinly sliced
- 2 tablespoons coriander powder
- 1 tablespoon cumin powder
- 2 tablespoons chilli powder (or to taste)
- 1 teaspoon turmeric powder
- 2 teaspoons garam masala
- 1 1/2 teaspoons salt
- 375ml (1 1/2 cups) water
- 1 1/2 tablespoons freshly squeezed lime or lemon juice
- 1 or 2 bay leaves

Garnishing
- 1 tablespoon finely cut ginger strips
- 2 tablespoons chopped coriander leaves

Preparation
1. Place the soaked chickpeas in a pan and add sufficient water to cover. Bring to a boil, and cook until the chickpeas are tender, about 30 minutes. Drain and set aside. (If using canned chickpeas, use straight from the can after rinsing.)

2. Heat the ghee or oil in a wok over medium heat. Add the cumin seeds and bay leaves and stir-fry until aromatic. Add the onion slices and stir-fry over low heat until the onion turns golden brown, about 5 minutes.

3. Add the tomatoes, coriander, cumin, chilli and turmeric powders, garam masala and salt, and stir-fry over very low heat until the oil separates.

4. Add the chickpeas, and the water. Bring to a boil and cook for 5 minutes. Remove from the heat.

5. Stir in the lime juice, strips of ginger and coriander leaves before serving.