Easy chickpeas recipe

Ingredients:

• Half kg chickpeas soaked for 6-8 hours
• 2 well-chopped onions
• 2 well-chopped tomatoes (or tamarind puree/water if tomatoes are not available)
• Some garlic, finely chopped
• Some ginger, finely chopped
• 2 small green chilies, cut into three slit cuts
• Salt as per taste
• Some mustard seeds (rai)
• Some oil
• Spiced masala (chili powder, garam masala, dhania jeera powder containing turmeric, black pepper, bedgi chili, Kashmiri chili, badisoaf, mustard seed, kasakas)

Procedure:

1. Soak half a kg of chickpeas for 6- 8 hours before preparing the dish. Then rinse the chickpeas in fresh water. Add some water to a pressure cooker along with the soaked chickpeas and after 3- 4 whistles turn off the gas. Follow the below procedure and do not open the pressure cooker until step 9
2. Heat a saucepan or kadhai on a mild flame for 1-2 minutes
3. Add some oil to the hot pan, then add about 18-25 mustard seeds. Let them burst and change color to brown
4. Add the chopped onions and sauté until they turn golden brown
5. Add some salt to the onions and mix well. Ensure the onions do not burn
6. Add the chopped tomatoes and stir well until they melt down. If using tamarind puree/water, add it at this step
7. Add the slit green chilies and mix well
8. Add the masala spices to the saucepan and mix thoroughly
9. If the mixture feels dry, add some water from the chickpea cooker to the saucepan and stir well
10. Add the cooked chickpeas and the remaining water from the cooker to the saucepan. Let it boil well
11. Cover the saucepan partially and let the chickpeas cook until tender
12. Taste the gravy and adjust the seasoning and spices as per your preference

You can have this gravy chickpeas with rice or bread. Incase you want to add some more side dishes; a bowl of curd/ pickle/ fried papad, etc could go well according to your preference.

Also, try out the easy-to-make khichdi in case you need something quick!