Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      cups          kabli chana -- (beige chickpeas) or
                        -- kala chana (brown
                        -- chickpeas)
   1      cup           vegetable oil
   1      teaspoon      cayenne
     1/4  teaspoon      turmeric
   1      teaspoon      caraway seeds
   1      teaspoon      salt
   6                    garlic cloves -- chopped
   1      tablespoon    tamarind paste
   4                    fresh hot green chilies -- seeded if desired
   1      tablespoon    chopped parsley

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.