Aloo Channay

Place the chickpeas in a large, heavy-based saucepan.

Add the water, salt, and bicarbonate of soda.

Bring to a boil.

Cover the pan and boil the chickpeas for approximately 2 hours, until they are tender but still hold their shape.

If using a pressure cooker, the cooking time can be reduced. Use half the amount of water.

Once the chickpeas are tender, keep them in the boiled water. This will be used later.

In a medium, heavy-based saucepan, heat oil over medium heat.

Add chaat masala, chili powder, cumin, tamarind juice, potatoes, chickpeas, and water.

Gently stir until well combined.

Cover and cook over low heat for about 5-8 minutes.

Transfer to a serving dish.

Garnish with sliced onions, tomatoes, and green chilies.