- 1 1/2 cups dry black garbanzo beans (kala channa)
- water to cover
- 3 cups water
- 2 tomatoes, finely chopped
- 1 onion, finely chopped
- 1 jalapeno pepper, finely chopped
- 3 tablespoons vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground red chile pepper
- 4 dried red chile peppers (optional)
- water as needed
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon finely chopped onion
- Place garbanzo beans in a large bowl. Pour enough water over the beans to cover by several inches. Soak 8 hours to overnight. Rinse and drain the garbanzo beans thoroughly.
- Combine garbanzo beans, 3 cups water, tomatoes, 1 finely chopped onion, jalapeno pepper, vegetable oil, salt, turmeric, ground red chile pepper, and dried whole chiles in a large pot over medium-high heat; bring to a boil, reduce heat to medium-low, and cook until the garbanzo beans are tender, 3 to 4 hours, adding water as needed to keep about 1 inch of liquid at the bottom of the pot.
- Garnish with cilantro and 1 tablespoon finely chopped onion to serve.