Garbanzo beans figured quite often in our meals back home. From Pani Puri's to Hummus, the versatile chickpea was to be found everywhere. When I was in school a bowl of rice and chickpeas with Spinach was a staple meal.
You can soak the garbanzo beans overnight and cook it in a pressure cooker, but I generally use the canned ones and they taste good too.
2 cans garbanzo beans, drained and washed
1 large onion, chopped
1 tomato, chopped
2 cloves garlic, minced
1" ginger, minced
2 green chillies, finely chopped
1/2 tsp jeera
1/2 tsp jeera powder
1/2 tsp turmeric powder
1/4 tsp garam masala powder
1 tsp coriander powder
2 tbsp kasoori methi
Salt to taste
2 cups water
Coriander leaves to garnish (optional). I love this herb so add it generously to all the cooking I do :)
Heat oil in a pan and add the jeera seeds. When they begin to sizzle, add the chopped onions. Cook till the onion turns golden. Now add the green chillies, minced garlic and ginger. Cook for a minute. Add jeera pwdr, coriander pwdr, turmeric pwdr, salt and tomatoes. Cook till the tomatoes and the masalas are done. Add the drained chickpeas and saute for a minute. Add 2 cups water and bring to boil. Now add the kasoori methi, lower heat and cook for 5 minutes. Using the back of the cooking spoon, mash some of the beans to make a thicker gravy. Remove from heat, garnish with coriander leaves and serve with Rice/Roti/Paratha. Enjoy !!