Method

• 1.
  Soak chickpeas in cold water overnight then rinse and drain. Place in a large saucepan and cover with 10cm cold water. Bring to the boil over high heat, reduce heat to very low and simmer, stirring occasionally, for 1 hour 15 minutes, or until chickpeas are tender. Drain, reserving cooking liquid to use for gravy.
• 2.
  Preheat oven to 200°C/180°C fan-forced. Meanwhile, cook potatoes in a large saucepan of boiling salted water for 25-30 minutes, until tender and easily pierced with a skewer. Drain and cut into rough thick slices. Place ghee in a roasting pan and place in oven for 5 minutes to heat through. Add potato, season and, using tongs, carefully turn to coat in the ghee. Roast for 45 minutes, or until golden.
• 3.
  To fry eschalots, heat oil in a small saucepan until 190°C (a cube of bread will turn golden in 45 seconds when the oil is hot enough). Fry eschalots, in batches, until light golden. Drain, cool on paper towel, season with fine salt and set aside.
• 4.
  Heat the extra oil in a medium frypan over medium heat. Cook ginger and garlic pastes, stirring continuously, for 30 seconds, or until fragrant. Add spices and flour and cook, stirring continuously, for 1-2 minutes, until flour is light golden and spices are toasted. Add chickpeas, reserved cooking liquid and tamarind puree and stir to combine. Bring to a simmer, and cook, stirring occasionally, for a further 5 minutes, adding extra water, if required, to loosen gravy. Season to taste.
• 5.
  To serve, spoon two-thirds of gravy into a serving dish. Top with roasted kipflers and spoon over the remaining gravy. Sprinkle with the crispy eschalots and chopped mint. Serve with lemon halves.