Chickpeas

Chickpeas should not be confused with chana dal, which are split chickpeas. Chickpeas are kept whole to make a much-loved dal known as chole and chana masala. It can be confusing but the only recipes in this book that I use whole chickpeas for are the Punjabi chole and chaat salad. I also buy jarred or tinned chickpeas for speed and convenience. If you are using the dried variety, you must soak them overnight and then boil them for over an hour until soft.