Preparation:
Soak the chickpeas overnight in plenty of cold water. Drain well. Heat the oil in a saucepan over medium heat. When hot, add the cayenne, turmeric, and caraway seeds, and cook for 2 or 3 minutes. Add the drained chickpeas, stir, and cook for 3 to 5 minutes more, stirring occasionally. Add the salt, garlic, and the tamarind paste mixed in 1/2 cup water. Then add 1 1/4 cups hot water and the chilies. Cover tightly and cook over a low heat for 2 to 3 hours, or until the chickpeas are tender, adding more water if necessary. Sprinkle with parsley before serving. |
