Khattey Chaney (Spicy Chickpeas)

This one is for Jessie!

Ingredients
Kabuli/ Safed Channey (chick peas) - 250 gms
Tej Patta (bay leaves) - 4
Badi Elaichi (brown cardamom) - 4
Daal Chini (cinnamon) - 2 inch piece
Channa Masala - 2 tablespoons (any chana masala like mdh or everest brands etc)
Anardana (dry pomegrante seeds) powder - 1 tablespoon
Bhuna zeera powder (roasted cumin powder) - 1 tablespoon
Salt as per taste ( I usually put 1/2 a teaspoon)
Onions - 2 medium sized sliced fine
Tomato - 2 medium sized sliced fine
Ginger - 2 inch piece julienned
Green chillies - 4 chopped fine (optional)
Coriander leaves - chopped fine (optional)


Method
Wash and soak the chickpeas overnight. If you dont have the time to do that then soak them in hot water and leave aside for 2 hours.

Pressure cook the chickpeas for 15 minutes along with the bay leaves, cardamom and cinnamon. If you dont have a pressure cooker - boil the chickpeas till they are soft.

Drain the water and reserve (should be about 500ml).

Mash 1/4 of the boiled chickpeas. Add the dry masala and oil to the balance chickpeas and mix well.

Bring the reserved water to a boil and add the chickpeas. Mix well. Add half of the onions, tomatoes and green chillies and cook uncovered over a low flame for 10 minutes. Garnish with coriander leaves and the balance onions, tomatoes and green chillies.