Chickpeas Masala /Garbanzo Masala for Chapati, Rice, Pulao or Poori

Chickpeas Masala /Garbanzo Masala for Chapati, Rice, Pulao or Poori

INGREDIENTS: 

Dry Chickpeas/ Dry Garbanzo - 1 cup

Turmeric powder - 1/4 teaspoon

Chili powder - 1 1/2 teaspoon (adjust the heat accordingly)

Medium sized onion - 1

Ripe tomato - 1

Salt - to taste

Chopped coriander leaves - handful (optional)

TO TEMPER :

Fennel seeds - 1/2 teaspoon

Oil - 1 tablespoon

FOR PASTE :

Grated coconut - 1/2 cup

Medium sized onion - 1

Ginger - 2 inches size

Fennel - 1 teaspoon

METHOD:

1. Soak the chickpeas for 8 hours or overnight. 

2. The next morning, rinse off the chickpeas in clean water and drain them. 

3. Boil the chickpeas with enough water submerged in a stewpot with some salt to flavor the chickpeas. 

4. After the chickpeas has boiled thoroughly, drain them in a colander. Reserve the chickpeas stock for making soup later.

5. Now, in a frying pan or wok, add a tablespoon of vegetable oil, after it has heat up, now you may add all the ingredients under the 'TO TEMPER' section.

2. Then, followed by the chopped onion. Sauté the onion until translucent. Then add in chopped tomato and salt. Cook until tomato is slightly soften.

3. Make a smooth paste by adding enough water with all the ingredients under the 'FOR PASTE' section. Add the masala paste after the tomatoes have become mushy. At this stage, you can add turmeric powder and chili powder. Mix well.

4. Now, add the boiled and drained chickpeas into the masala paste mixture. 

5. You need to add some 1/ 2 cup of water to further cook the raw smell of the paste. You will notice the gravy has thicken slightly. 

5. I simmered this under the low flame reducing into thick dry masala gravy. That should be the sign to switch off the flame. Sprinkle a lavish amount of coriander leaves. I didn't use coriander leaves as I didn't have some at home.

6. Thus chickpeas masala can be served as a side-dish for rice, pulao, biryanis, chapati, rotis. 

Thank you

Abby