Chickpea curry

Chickpea curry is the first curry that I ever made, which turned out to be quite a hit at home. However, I lost my old recipe and this is a slightly modified version of that.

1 cup chickpeas
1/2 tsp cumin
1 onion
2-3 cloves garlic
1/2 tbs fresh ginger paste
2 green chilies
1-2 potatoes
1 tbs curry powder
1/2 tsp lemon juice
Salt to taste
4 cups water
Coriander leaves (optional)

Soak 1 1/4 cups of chickpeas for 10-12 hours. Heat some oil in a large non-stick pan, add cumin, onion, green chilies and ginger fry until golden brown. Close the lid and and fry for 5-10 minutes but try to stir every once in a while. Then add the chickpeas and all the water. Add curry powder, lemon juice and salt and let it cook for 45-50 minutes at medium to high heat. The chickpeas have a tendency to get burnt on the bottom when most of the water has evaporated, so stir occasionally towards the end. Check whether the chickpeas have been cooked by eating some. If necessary, add some more water and let them cook some more. Add ground coriander before taking the curry off the stove or garnish with coriander leaves if you like.