Black chickpea appetizer/side dish

Ingredients

1. Black chickpeas(Dry) - 1.5 cups (Can also substitute Garbanzo beans)

2. Tomato, Pureed - 2 medium

3. Cumin seeds - 1 tspn

4. Ginger - 2 tspn

5. Green chili - 1 (Increase or omit depending on preference)

6. Chili powder - 2tspn

7. Coriander powder - 1.5tspn

8. Garam masala powder - 1tspn

9. Turmeric powder - 1tspn

10. Salt - to taste

11. Oil - 2tspn

12. Onion, finely chopped - For garnish

13. Cilantro, finely chopped - For garnish

Method

1. Wash and soak the chickpeas in water overnight(8-12hrs).

2. Transfer the chickpeas into a pressure cooker and add enough water to just cover the chickpeas. Add 1/2 tspn each of chili powder and turmeric and a good pinch of salt. Cook the chickpeas until done. (Mine took 2 whistles in high flame).

3. Set the cooked chickpeas aside.

4. In a small bowl, combine the remaining turmeric powder, chili powder and the rest of the powdered spikes. Make a thick paste by adding some water. Set aside.

5. Heat a kadai (Deep dish) over medium heat.

6. Add some 2 tspn of oil.

7. Once the oil is hot, add the cumin seeds. Let it splutter.

8. Then, add in the chopped ginger and green chili. Cook for 1min.

9. Add in the prepared spice paste and cook until the spices are fragrant and no longer smells raw, about 2-3 min.

10. Add the pureed tomato and continue cooking on medium heat until the oil separates from the mix.

11. Add the cooked chickpeas, along with any remaining cooking water. Cook on medium heat, stirring every couple of minutes, until most of the water evaporates and forms a thick gravy coating the chickpeas.

12. Check seasoning(salt) and adjust to taste.

13. Garnish with chopped cilantro and onions.

14. Serve hot.