Chickpeas in dry gravy

The Spanish derived name of chickpeas is called garbanzo beans. Crammed with protein, fiber and minerals, it is a great meat replacement for vegetarians. Harvard research says that eating chickpeas help to control diabetes, heart disease, obesity and gut flora. So, make this masala peranda channa and polish it off. :-)

The integrants...

Chickpeas - 2 cups

Water - for boiling

Olive oil - 3 tsp

Carom seeds - 1/2 tsp

Onion - 2

Ginger - 1 inch

Garlic - 4 or 5 cloves

Green chili - 1

Curry leaves - 2 sprigs

Turmeric powder - a pinch

Coriander powder - 1 tsp

Kashmiri chili powder - 1 tsp

Salt - 1/4 tsp

Tomato - 2

The tactic..

Soak chickpeas in water for 8 hours changing water time and again (at least 4 times). They will swell up. Drain water. Pressure cook the chickpeas with some water and a pinch of salt.

Hew the onions, mince chili, ginger and garlic. Warm up a saucepan and trickle oil onto the edges. Sprinkle carom seeds. Add in curry leaves, onions, chili, ginger and garlic. Commix them until the onions soften. Put in salt, turmeric powder, coriander powder and kashmiri chili powder. Commingle until the natural scent of the spices vanish. Slash tomatoes roughly. Add them in and mix. Permit to cool. Grind, in batches, to a coarse paste. Add chickpeas in saucepan along with the ground mixture. Unify everything and let it cook on low heat for a little longer. Serve a wodge of the chickpeas alongside dosa or rice and let your hair down. ;-)