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10 quarts Dry Chickpeas
Soak 8 hours
6 in full hotel pans
5 quarts Chickpeas dry (per hotel pan)
3 gallons water (per hotel pan)
After soaking flush with clean water and rinse well
Allow to rest in perforated 6 in full hotel pan for 2 hours if time permits
Return to 6 in full hotel pans
Add 2 T chopped garlic (per hotel pan)
2 T ground cumin (per hotel pan)
5 bay leaves (per hotel pan)
Fill with fresh water
Cook slow @ 300F overnight
Add salt when done
let chill overnight in cooking broth
~2 cups Oil (we use either Olive oil, grape seed or Sunflower oil)
¼ cup salt (to taste, remember the chickpeas are salted)
20 Onions diced
1 cup ground up ginger
2 cups ground up garlic
15 Jalapeno chopped (or Indian varieties when available)
¼ cup ground Cumin
½ cup ground coriander
¼ cup ground turmeric
25 lbs. Potatoes peeled and rough chopped (large chunks)
Water as needed till desired consistency
3 #10 cans Diced Tomatoes
5 bunches Cilantro chopped
Cook chick peas hold on side with broth-> sauté onions, garlic, and ginger-> add chilies, add spices -> add potatoes -> add chickpeas with broth and water if needed-> simmer-> add tomatoes and simmer more-> finish with fresh cilantro
Cook long and allow flavors to build and mix, Potatoes and beans should be tender, not mush. Everything else should melt into a delicious gravy with chunks of tomato. Fresh cilantro just before serving. Goes well with whole wheat chapati, or fried bread Nyima says, maybe some Rita.