Total Calories: 378
1. Soak the chickpea overnight in water to cover by 2 inches. Meanwhile, prepare the ginger-garlic paste. When ready, drain the chickpeas then place them in a pressure cooker, along with 4 ½ cups water, the cinnamon, cardamom pods, green chili pepper, ginger-garlic paste, salt and black salt. Secure the lid and cook over high heat until the regulator indicates high pressure, then cook 1 minute more. Reduce the heat to low and continue to cook another 3 minutes. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes.
2. Carefully open the lid and check to se if the beans are very soft with some of them broken unlike other beans are very soft with some of the broken unlike other beans, black chickpeas do not become soft to the point of disintegrating. If not sufficiently cooked, cover, bring up to pressure, and cook under high pressure another minute. Or cover and boil until soft, about 30 minutes.
3. Transfer to a large cast-iron wok or skillet and cook over high heat about 5 minutes, then over medium-low heat until all the water evaporates and the chickpeas are glazed with a dark brown coating, about 40 minutes. Stir occasionally.
4. Heat the oil (and the ghee, if using) in a large nonstick wok or saucepan over medium-high heat and cook the ginger matchstick, stirring, until golden, about 1 minute. Add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the coriander and paprika, stir about 30 seconds, then mix into the chickpeas. Transfer to a serving dish, mix in the cilantro, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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