Chickpeas Cooked in Tea

ingredients

2 cans (19 oz.each) garbanzo beans
1/4 C vegetable oil (I used less)
generous pinch ground asafetida (optional)
1 tsp. cumin seeds
1 med-small onion, peeled and chopped
3 cloves garlic, peeled and finely chopped
1/4 C canned chopped tomatoes
2 tsp peeled, finely grated ginger
1 1/4 C prepared plain black tea
1-2 fresh, hot green chilies, cut into very fine rounds
1 tsp salt
2 tsp ground toasted cumin seeds
1 tsp garam masala
3-4 Tbs. coarsely chopped fresh cilantro 1 Tbs. fresh lemon juice

directions

Drain chickpeas. Rinse them gently with fresh water. Drain again. Put the oil in a wide pan and set over medium-high heat. When oil is hot, put in the asafetida. Let it sizzle for a second. Now put in the cumin seeds and let them sizzle for about 15 seconds. Put in the onion. Stir and fry until the onion turns quite brown at the edges. Put in the garlic and let it turn golden, stirring as this happens. Now put in the tomatoes. Stir and cook them until they turn dark and thick. Add the ginger and give a few good stirs. Now put in the chickpeas and all the remaining ingredients. Bring to a simmer. Turn the heat to low and simmer, uncovered, for about 10 minutes, stirring gently now and then. Taste for balance of flavors and make necessary adjustments.

Source: Jamie