Ingredients:

1. Black chickpeas 1/2 kg
2. Onion 2 (thinly sliced )
3. Garlic paste 1 tsp
4. Ginger paste 1 tsp
5. Lemon juice 3 tbsp
6. Green coriander 1/2 cup (chopped)
7. Green chili 4 (chopped)
8. Tomatoes 2 (chopped)
9. Salt 1 1/2 tsp
10. Red chili powder 1 1/2 tsp
11. Turmeric 1/2 tsp
12. Oil 1/2 cup

Procedure:

Soak the chick peas in plenty of water for a night.
Heat oil in a large saucepan.
Add onion and fry it until soft but not brown.Add garlic, ginger paste, tomatoes, cook for 1-2 minute.
Add chili powder, salt, turmeric and little water.
Stir frequently and fry the mixture for 5-8 minutes.
Add chickpeas and mix well.
Add 8 cup water and simmer over medium flame.
When it became rolling boil, reduce the heat.
Cover the lid and cook it about for 2 hours, until chickpeas tenderized.
This process can be speedy in a pressure cooker.
If you are using pressure cooker use 4-5 cup water.
When chick peas became tender and little gravy has left, turn off the heat.
Add lemon juice, green coriander leaves and green chilies, mix well.
Serve with rice.

Preparation Time: 20 minutes
Cooking Time: 3 hours

Do You Know: Chickpeas are rich source of protein. It is 7,500 year old cultivated vegetables native to Middle East. Chickpeas contains garbanzo’s calcium content, its similar as in yogurt and milk.