Spiced Black Chickpeas and Potatoes

1. Soak the Chickpeas

Sort through the black chickpeas to remove any debris, then wash them thoroughly. Place the chickpeas in a bowl and cover them with a quart of water, adding 0.5 teaspoon of salt and the baking soda. Let the chickpeas soak for 24 hours.

2. Prepare the Flavor Base

Blend the chopped onion, garlic, and ginger with 3 tablespoons of water in a blender until you have a smooth paste.

3. Heat the Oil and Spices

Heat the vegetable oil in a 4-quart heavy-bottomed pot over medium-high heat until it is very hot. Add the asafetida and cumin seeds.

4. Fry the Paste

Add the blended onion, garlic, and ginger paste to the pot. Fry this mixture for about 5 minutes, stirring frequently, until it turns golden brown.

5. Cook Chickpeas and Potatoes

Add the drained chickpeas and the quartered potatoes to the pot. Sprinkle in the ground coriander, turmeric, garam masala, remaining 1 teaspoon of salt, and cayenne pepper. Pour in 2 cups of water and bring the mixture to a boil. Reduce the heat, cover the pot, and let it simmer for about an hour.

6. Add Tamarind Paste or Lemon Juice

Stir in the tamarind paste. Let the mixture simmer for another 10 minutes to meld all the flavors together. Taste and adjust the seasoning if needed before serving.