Chickpeas(garbanzo beans) : 2 cups
Pomegranate seeds : 2 tblsp.(easily available in Indian stores)
Cumin seeds : 11/2 tblsp.
Cardamom : 3-4
Cinnamon : 2-3 sticks (1")
Cloves : 5-6
Turmeric powder : 1 tsp.
Coriander powder : 3 tsp.
Black pepper powder : 2 tsp. (as per taste)
Garam masala powder : 2 tsp. (available in Indian stores)
Amchur(dry mango) powder : 2 tblsp.
Green chillies : 3-4(slitted)
Ginger : 1" ( cut into thin strips)
Oil : 2 tblsp. + 1 tblsp. Ghee(clarified butter)
Onion(medium) : 1(sliced or cut into rings for decoration)
Lemon : 1 ( cut into wedges)
Tea(black) bag : 1
- Soak chick peas overnight or in hot water for 4 hours. Then in a pressure cooker, put soaked chick peas, enough water, salt, tea bagcardamoms, cinnamon and cloves and cook until done but not too soft. Allow to cool and then discard tea bag and whole spices. Keep aside.
- In the meantime, take a pan/tawa, roast together pomegranate and cumin seeds in medium flame. When you get the aroma, transfer them to a coffee grinder and grind to a powder.
- Open the cooker, drain off the excess liquid and reserve for later use. Now add all the spices to boiled chick peas in teh same cooker/pan - pomegranate-cumin, mango powder, turmeric, coriander, garam masala, freshly ground pepper. Mix till chickpeas are nicely coated with spices. Sprinkle ginger and chillies on top.
- In another small pan, heat oil and ghee until smoky and pour evenly over chickpeas. Mix thoroughly and add reserved cooking liquid. Place pan/cooker on medium flame, adjust seasoning and cook till liquid dries up and oil shows seperately, stirring occasionally OR you can keep little gravy nicely coated with chick peas(as I did, I wanted to have it with naan, so kept a semi-dry gravy)
- Place chickpeas on serving dish, garnish with onion rings and lemon wedges.
Sending this yummy chick pea dish to MLLA:13, an event created by Susan of Well-seasoned cook and this month hosted by Sunshinemom of Toungue Ticklers...