Pork Chops with Chickpeas from Madhur Jaffrey's Indian Cookery by Madhur Jaffrey

Ingredients

• ½ teaspoon cayenne pepper, or use more or less as desired
• 1 3/4 litres/3 pints water, plus 3 tablespoons water
• 225 g/8 oz dried chickpeas, picked over, rinsed and drained
• 175 g/6 oz onions, peeled and coarsely chopped
• 1 tablespoon ground cumin seeds
• 1 tablespoon ground coriander seeds
• 1 teaspoon ground turmeric
• 300 g/10½ oz tomatoes, peeled and chopped
• 350 g/12 oz potatoes, peeled and cut into 2cm/¾ inch dice
• 1 tablespoon salt
• 275 g/9¾ oz medium-sized mushrooms, halved
• 4 cm/1½ inch cube of fresh ginger, peeled and coarsely chopped
• 5 garlic cloves, peeled
• 4 tablespoons vegetable oil
• 900 g/2 lb thin-cut pork chops (sometimes called ‘breakfast chops’)
• 8 cardamom pods
• 2 1/2 cm/1 inch cinnamon stick
• 2 bay leaves
• 1 teaspoon cumin seeds