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1
Soak the chickpeas overnight in a bowl of cold water; drain and place in a large pot.
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2
Wrap the bay leaves, cinnamon stick, cardamom, cloves and peppercorns in a piece of cheesecloth and tie with twine.
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3
Add to the pot along with 8 cups water and bring to a boil over medium-high heat, skimming off any foam from the surface.
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4
Reduce the heat to medium and simmer until the chickpeas are tender, about 50 minutes.
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5
Strain the chickpeas, reserving the cooking liquid and spice bundle.
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6
Meanwhile, pulse the quartered onion, ginger and garlic in a mini food processor to form a paste.
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7
Heat the vegetable oil in a large pot over medium-high heat.
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8
Add the diced onion and cook until browned, 6 to 10 minutes.
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9
Add 1 1/4 teaspoons salt, the ginger-garlic paste and the serrano.
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10
Cook, stirring, until the mixture is dry, 5 to 7 minutes.
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11
Add the cumin, coriander and turmeric and cook until fragrant, about 1 more minute.
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12
Add the chickpeas, tomatoes, 3 cups of the reserved cooking liquid and the spice bundle; simmer until thickened, about 20 minutes.
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13
Add the cauliflower and cook until slightly tender, 5 to 6 minutes (add more cooking liquid, if needed).
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14
Stir in the okra and cook until just tender, about 5 minutes.
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15
Discard the spice bundle.
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16
Stir in the lemon juice and cilantro and season with salt.
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17
Photograph by Marcus Nilsson
