Soak the chickpeas for one night. Next, bring to a boil and simmer with half a tsp. salt together for ten minutes. Reduce heat and then cook on medium heat for 40-60 minutes. Drain the chickpeas. Heat the ghee and roast the cumin seeds in it. Next, add the chilies and ginger. Then add the tomarek and the asafoetida. Immediately followed by the chopped bell bell pepper. Turn the bell pepper pieces over with a spoon until they are soft and lightly browned. Next, add the chickpeas and stir for 3 minutes. Next, add the remaining salt.