Savory Chickpeas in Tangy Tomato Glaze

Soak chickpeas in 5 1/2 c. water overnight at room temperature. Place chickpeas and soaking liquid in a heavy 3-4 quart pot, bring to boil over high heat, reduce heat, cover, simmer 2-3 hours or until chickpeas are butter-soft but not broken down (check often, cooking time depends on age of chickpeas). Drain. Heat 3 T. oil in heavy saucepan over med.-high heat. Stir in ginger, chili, cumin seeds and black mustard seeds. Fry until cumin seeds turn brown. Drop in curry leaves, stir in tomatoes. Add lemon juice, garam masala and half the parsley. Stirfry over med. heat until mixture is thickened (time will vary with type of tomatoes used, mixture should not be soupy). Add chickpeas. Reduce heat to low, cover, simmer about 10 min., stirring occasionally. Remove from heat, add salt and remaining parsley. Garnish each portion with a twist of lemon or lime. Serve with naan.