You need to soak the chickpeas over night or – if you want to make them for dinner – from the early morning. Wash them before and then place them in a bowl with enough water so that they can soak it in. Do not pour out the water when you want to start cooking but put the water together with the chickpeas into a pot which you then place on your stove. Bring it to a boil, add a little bit of salt and let the chickpeas boil until they are soft. In the meantime you can peel and cut your ginger into very small pieces. After 15 to 20 minutes, take out one chickpea and squeeze it in between two fingers. If you can easily mash it, they are done.

In the next step you need to drain the water but you don’t need to throw it away – you can use it for boiling lentils, a saucy vegetable dish or for making bread dough. It will make any dish more delicious and healthy!

Heat up the oil in a pan and add the cumin, stir once and add the ginger pieces. Stir again and add the curry leaves after a few seconds. Stir again, add the chickpeas and on top of it some salt. You will now keep on stirring while you are roasting the chickpeas. It will take about ten minutes until they are completely dry and in order to keep them from sticking to your pan, you will need to just keep on rotating them. The goal is to dry the water that they previously soaked so that they are quite dry on the inside – but of course not burnt and still soft enough to eat!

Once that state is reached, add garam masala, coriander and turmeric. If you like your food a bit spicy and hot, you can add black pepper and ginger powder. Mix the spices nicely into the chickpeas and keep on stirring for another five minutes so that they can get hot and pass their aroma to your dish.

After switching off your stove, sprinkle the mango powder over your chickpeas and mix well. This will give them a nice sour note. Serve them warm and enjoy!