Fried Chickpeas in Spicy Yogurt Sauce

Soak the chickpeas in water for one night. Bring to a boil with half a tsp. of salt. (10 min.) Then reduce the heat and cook until the chickpeas are soft. Add water if necessary. Heat the ghee. Add garam masala and asafoetida and stir once. Add the drained chickpeas immediately. Roast for 8-10 minutes. Stir constantly. When the chickpeas turn brown, remove the pot from the heat and add the yogurt. Season with salt and pepper.

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