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How to Make Chickpeas From Scratch

Updated on June 27, 2012

Hello, this is living with pulmonary hypertension since 2004(livingpah2004) and today I am going to make garbanzo beans. Garbanzo beans are cream color, resemble to hazelnut in appearance, have a nutty flavor and slightly crunchy in texture. Cooked and spicy Garbanzo beans goes well with fried tortilla, bhature, rice, naan, roti or pulav. This is one of the main dish in Indian restaurants, parties and even at homes.This is very healthy, delicious and easy to make.

Source
Dhania powder
Dhania powder | Source

You Will Need These Ingredients:

  • Three cups of garbanzo beans
  • Two teabags to give the black color
  • Four to five tablespoons of grape seed oil
  • One spoon of zeera or cumin seeds
  • Three small tomatoes, chopped
  • Two green chili cut in small pieces to your taste
  • Small piece of fresh ginger
  • Two small size of onion chopped (to make a paste)
  • Three clove of garlic (to make a paste)
  • One tablespoon shredded ginger (to make a paste)
  • One spoon dry coriander powder
  • One spoon black pepper ( for paste)
  • One teaspoon salt to taste
  • One teaspoon black salt
  • One teaspoon chole masala
  • One teaspoon dried mango powder
  • Two pieces of way leaves
  • One bunch cilantro, finely chopped

Source

Instructions:

  1. Boil eight cups of water with tea bag for 3 minutes. after it starts to boil turn off the heat
  2. Discard the tea bag and keep tea water aside.
  3. In the mean time wash chickpeas or garbanzo beans and soak in tea water for overnight.
  4. In pressure cooker add Garbanzo beans with the tea water they were soaked in, salt,black elaichi or cardamom.
  5. Cook on medium heat, when the cooker starts making steam turn the heat down to low and cook ten minutes for the better result.
  6. Do not overcook otherwise it will end up like a starchy paste.

7. Turn off the heat and check if garbanzo beans are cooked

8. Blend ginger,green chili, onion, garlic, black pepper, tomato and coriander seed to make a paste.

9. In a separate pan heat oil. Add cumin seeds and bay leaves and cook 1 minute. Add coriander powder, black pepper, onion and tomato paste. Cook few more minutes until the mixture turns in to golden brown color.

10. Add dry chole masala, and mango powder.

11. Add cooked garbanzo beans in the pan and mix well for 2 minutes

12. Mash some of the garbanzo beans by pressing it with a spatula to give it a thick consistency like a thick cream. Add salt and chili pepper according to your taste. If you like this to be more sour then add more dried mango powder.

13. Let it bring to a boil and then let it simmer for 10-15 minutes with the lid covered.

14. Cholas will be ready in 15 minutes, Need to stirring in between. If the garbanzo beans looks too thick then add some water.

15. You can garnish with onion,green chili and cilantro.

16. Red onions soaked in vinegar are an excellent accompaniment with garbanzo beans or chole.

Cookin’ Up a Cure House Party
Cookin’ Up a Cure House Party | Source

Secret Tips

Do you always wonder why the cholas you eat at restaurant have slightly blackish color?

Here is how you can achieve this at home:

First thing is to use tea bag like I used in the recipe.

Amla also gives chole a black color

Use Tamarind paste.

Add 2-3 drops of soy sauce while you finished the cooking.

Prepare your own chole masala at home with these following ingredients and roast them till they start getting burnt.

Dry Ingredients for chole masala: 6 piece clove, 1 piece cinnamon, one spoon black pepper, 1 spoon cumin,one spoon dried coriander seeds, two spoon anardana, big cardamom, nutmeg.

Interesting Facts about Garbanzo Beans

Garbanzo beans contain 12.5 g of fiber per 1-cup serving, and this fiber contributes satiety, or the feeling of fullness after eating. Research published in the April 2010 issue of the medical journal "Appetite" indicates that study participants who consumed garbanzo beans over a 12 week period ate less food, particularly cereals. Participants said their bowel function improved as well. After the garbanzo portion of the study ended, participants appeared to consume a higher amount of processed snack foods.

Source:http://www.livestrong.com/article/367432-garbanzo-beans-nutritional-information/#ixzz1s56VWDa8

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    • livingpah2004 profile image
      Author

      Milli 5 years ago from USA

      daisynicolas, thank you so much for your encouraging comments. I really appreciate it.

    • daisynicolas profile image

      daisynicolas 5 years ago from Alaska

      Garbanzos are my favorite beans and always have a stock of dry or canned in the pantry. It is a versatile bean for any type of cuisine. I will try your approach next time I prepare a garbanzo dish. You did a good job in your video. You sound clear and confident. Keep up with your good work.