In a medium pot, over high heat, add 2 cups of water and uncooked chickpeas. Bring to a boil and remove from the stove. Cover for 1 hour.
Drain the water and rinse the chickpeas. Add remaining water to the same pot and cook the chickpeas on high heat. As soon as it boils, reduce the heat to a low medium, cover the pot half way and let it simmer for 45 minutes or until done.
Remove from heat and drain all the water. Let the chickpeas cool before using.
Peel and rinse potatoes thoroughly. Cut into 1 inch cubes and set aside.
In a medium sauce pan, over medium heat, spray cooking oil for 2 seconds. Add potatoes, garlic paste, salt and homemade masala. Sauté for 2 minutes or until potatoes are well coated.
Add water and partially cover the sauce pan. Cook potatoes for 10-15 minutes or until soft (but not mushy). Add cooked chick peas and stir well. Simmer for another 10 minutes.
Remove from heat and transfer to a serving bowl. Garnish with cilantro.
In a medium skillet, over medium heat, spray cooking oil for 2 seconds. Pan-fry each chapatti on both sides.
Serving Size 1 (111g)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.