Chana Tondak (Goan Chickpea Masala)

Ingredients:

• 1/2 cup dried chickpeas or 1 1/2 cups canned
• 1 potato, chopped
• 1 tbsp oil
• 2 onions, sliced
• 5 tbsp grated coconut
• 4 red chilies
• 1 1/2 tsp coriander seeds
• 4 to 5 peppercorns
• 2 to 3 cloves
• 4 to 5 garlic cloves
• 1 marble sized ball of tamarind
• 1 tsp turmeric powder

1. Soak the dried chickpeas for 4 to 6 hours. Then boil some salted water and add the chickpeas and potatoes. Cook until the potatoes are just tender, then drain and set aside. (Because I was using canned chickpeas, I boiled the potatoes by themselves, then mixed them with the chickpeas).
2. Add the oil to a skillet and cook the onions until they turn a nice, deep brown. Add the garlic and let cook for one or two minutes. Now turn the heat down to low and add the grated coconut.
3. In a mortar and pestle or food processor, grind the spices together with the garlic cloves and tamarind.
4. When the coconut turns brown, add the ground spices and continue to cook until fragrant. Remove from the heat and stir in the turmeric. Let cool for five minutes or so.
5. Put the onion mixture into a food processor with the tamarind and pulse until you get a smooth paste. Add water as necessary.
6. Return to the pot and stir in the chickpeas and potatoes. Season with salt to taste.