Cholay

2 cups dried chickpeas, soaked in water overnight
5 cups water
2 tablespoons olive oil
1 teaspoon cumin seed
1 large onion, sliced
3 cloves garlic, crushed
3 medium tomatoes, chopped
2 teaspoons cayenne
1-1/2 teaspoons ground cumin
1/4 cup fresh cilantro, chopped
salt

1. Drain and rinse chickpeas and place in a saucepan over medium-high heat with fresh water. Bring to a boil, then reduce heat to a simmer and cook uncovered until tender, about 2 hours. Remove from heat and set aside.
2. Heat a large skillet over medium heat and add oil. Lightly fry cumin seed until they just begin to sizzle, being careful not to brown.
3. Add onions and fry, stirring occasionally, until they turn a deep brown. Stir in garlic, tomatoes, cayenne and ground cumin and simmer until the sauce thickens.
4. Stir the chickpeas into the sauce with the cilantro. Allow to heat through, then plate garnished with sliced tomatoes and/or slices of raw white onion and additional chopped cilantro.

Makes 8 servings