Garbanzo beans

Chana Masala (Spicy Chickpeas, cholas, garbanzo beans)

If dishes where people, Chana Masala would be known as the most gregarious
one around. It can go with almost anything. Serve it with rice or chapati or naan or even by itself.

Ingredients

2 cup chana (garbanzo beans)
6 cup water
2 tbsp olive oil or vegetable oil
1/4 tsp red chili powder (or more if you can handle spicy)
1/4 tsp coriander powder
1/4 tsp turmeric powder (I have tried making it with half tsp turmeric powder too and it gives a brighter color)
1/4 tsp garam masala (curry powder)
1/2 tbsp salt
2 cup cut onion (one large onion)
1 1/4 cup sliced tomato (approximately one and one half uncut Roma tomato)

Optional ingredients

1/2 inch ginger sliced thin or grated
3-4 coriander sprigs
2 cloves garlic

Rinse chickpeas 3 to 4 times till the water is clear. Soak 'em overnight -- let them drink water and get hydrated for the upcoming heat they are going to take. Boil chickpeas in a
pressure cooker on high heat. We will retain the water from soaked garbanzo beans as it has nutrients. Add salt, turmeric and chili powder together with garlic and ginger. Close the lid of the pressure cooker bring to full pressure. After one whistle reduce the heat to medium and let it simmer for about ten minutes.
You will hear more whistles at this point and that's alright. After ten minutes you can turn the stove off and let the pressure release.
Meanwhile you can chop the onions and tomatoes.
In a separate pan saute onions till golden brown then add tomatoes. Stir for a minute till the tomatoes get soft then add garam masala. Add to chickpeas. Serve in a bowl. Garnish with
coriander leaves.

Serving suggestion: Serve with chapati or basmati rice.
Serves six

"Cooking should be a carefully balanced reflection of all the good things of
the earth."
Jean & Pierre Troisgros

Mother Nature has given us bountiful vegetables and fruits and the Sun and the moon. Together with all the available good things from Mother Earth we can spend hours being creative in living a well balanced life. Cooking is an essential step that can define us.

Chana Chaat (Boiled Chickpeas with tomatoes and onions)

Ingredients

• 1/2 cup small chickpeas
• 2 cups water
• 1 cup chopped onion
• 1 cup chopped tomatoes
• 1/2 tsp salt
• 1/2 tsp chaat masala (available at your local Indian grocery store)
• 1/4 tsp chili powder

Optional Ingredients

Couple of Cilantro sprigs

Wash the chickpeas a few times till the water is clear.

Soak the chickpeas in water. Cover them with a lid and keep them soaked overnight.

Bring the chickpeas to a boil in a pressure cooker on high heat. Simmer after one whistle and turn the stove off after ten minutes.

Open the lid of the pressure cooker once the pressure has been released. Remember never force the pressure cooker to open while the pressure is still there as it can cause the hot contents to spill. Always read the instructions before using a pressure cooker for the first time.

Place chickpeas in a serving bowl. If there is any water remaining from the boiling of chickpeas, in the pressure cooker you can toss it.

Add salt, chaat masala and chili powder. Mix well.

Garnish with coarsely chopped cilantro.

Serves four.

This is a great appetizer for parties. Also, it is light and has no oil so you can eat it guilt free.
I have taken these to potlucks and almost every time I would find people going for seconds.

"I was 32 when I started cooking; up until then, I just ate."
Julia Child

I love this quotation from Julia Child. Cooking, like any other art, can be mastered at any age.
I feel that this quote has great honesty and a unique way that Julia found to motivate others.

Feel free to comment on this recipe.