HOW TO COOK FRESH GARBANZO(CHICKPEA) BEANS AND TWO WAYS OF MUNCHING THEM !!!

Wait wait.. Scroll down to see the cute little Garbanzo bean in the shell.  Don' t they look cute and brings smile in your face ?? Yes it is, these fiber and protein rich Fresh Garbanzo bean is delicious to eat as well. You can use the fresh garbanzo beans exactly like fresh edamame or the beans may also be removed from their shells, and cooked similarly to English peas.   The fresh Green Garbanzo's are the most versatile one you can use for simple to complicated recipes.  It can be steamed, boiled, tossed in salad, you can make curries, salads, tastiest hummus etc. The fresh garbanzo tastes like peas when they are raw.  We all love this fresh Garbanzo, I never ever miss buying them whenever I see them in market.  This is very tasty when it is steamed and tossed with good quality olive oil and salt or with slight seasoning.  It is a wonderful and healthier snack for munching as well.  You can also microwave them by sprinkling little water.  Today I am posting 2 simple ways of munching this Fresh Green garbanzo..

 

FRESH GARBANZO TOSSED WITH OLIVE OIL & SALT

Ingredients :

Fresh garbanzo - 1 cup shelled (remove the pods from the shell just like pea pod)
Olive oil - 1/2 tbsp
Sea salt - as needed

Method :

1.  First remove the pods from the shell.
2. Wash it.
3. Now in a big vessel add 2 cups of water.
4. Keep this washed garbanzo in the strainer or in a bowl.
5. Close it with the lid and steam for 15 minutes in the medium flame.
6. Remove it and transfer to the bowl.
7. When it’s hot add Olive oil and Sea salt. 
8. Give it a nice toss.
9. Enjoy warm and healthy snack !!!

Note :

1. You can also microwave this fresh garbanzo(shelled) in the bowl by sprinkling little water and covering slightly with the lid (not fully). It just takes 3 to 4 minutes depending on the amount of bean you use.
2. You can also blanch them in the boiling salt water for few minutes, strain them and follow the same procedure from the point 7 to 10.
3. You can also char them in the broil mode in the oven for 5  minutes this gives nice and smoky flavor to the beans, then you can toss it with the olive oil and salt.

SEASONED FRESH GARBANZO BEANS

Ingredients :

Fresh garbanzo - 1 cup shelled (remove the pods from the shell just like pea pod)
Mustard seeds - 1/4 tsp
Whole red chilli - 3
Curry leaves - few (if you cannot find this, its ok you can leave it out)
Garlic - 2  pods (crushed slightly)
Canola or any vegetable oil - 1/2 tsp
Salt - as needed

Method :

1. First remove the pods from the shell.
2. Wash it.
3. Now in a big vessel add 2 cups of water.
4. Keep this washed garbanzo in the strainer or in a bowl.
5. Close it with the lid and steam for 15 minutes in the medium flame.
6. Remove it and transfer to a bowl.
7. Heat oil in the pan.  Add the mustard seeds, when the crackling subsides.
8. Add the curry leaves, chilies followed by crushed garlic.
9. When it is slightly browned add the steamed garbanzo and salt.
10. Give it a nice toss.
11. Enjoy the hot and healthy snack !!!

Note :

1.  If you don't have Mustard seeds, whole red chilli and curry leaves, just omit them and substitute with Cayenne pepper or black pepper powder along with crushed garlic and salt.
2. You can follow the same procedure with the coconut oil instead of any canola or vegetable oil too. This gives a nice flavor.

Stay tuned for more recipes !!!

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Punjabi Chole/Channa Masala/Chickpea or Garbanzo bean Curry

Channa Masala or Chole Masala is a popular vegetable dish in Pakistani cuisine & Indian cuisine. In India, it is often eaten with a type of fried bread and is known as Chole bhature (puffed poori). There are so many ways of making this and people add and eliminate spices according to their taste and preferences.  But the main ingredient is chole/channa Masala which gives wonderful taste to the end product.  This is my way of doing Chole or Channa Masala; I do this very often and can be had with any of your favorite breads.  Here is the way I make...

Punjabi Chole/Channa Masala/Chickpea or Garbanzo bean Curry

Ingredients:

Raw Chole/Chickpea/Garbanzo - 2 cup

Onion -  2 (make it to coarse paste)

Tomato - medium sized 5 (make puree of 4 tomato and 1 tomato chopped as big chunks)

Channa Masala - 2 tbsp (increase this if you want more)

Chilli powder - 2 tsp (Add more if you need spicy)

Anardhana powder - 1 tsp

Whole cumin - 1/2 tbsp

Whole spices (Cinnamon, Cardamom, Cloves) - 1 inch piece, 4 pods and 5 cloves.

Cumin seeds - 1 1/2 tsp (Roast and powder)

Ginger paste - 1 tbsp

Garlic paste - 1 tbsp

Green chilies - 3 very finely chopped

Salt

Ghee - 1 tbsp

Oil - 3 to 4 tbsp

Coriander leaves - handful (finely chopped)

How to cook Chickpeas?

1. Soak the chickpeas overnight.

2. Take a big vessel/pot,  choose that fits in your pressure cooker.

3. Add the washed and soaked chickpeas; add 5 cups of fresh water.

4. Add little salt, 2 tea bags, and in a small muslin cloth crush small cinnamon, 2 cloves, 2 cardamoms tie it and add it to the chickpeas.

5. Close and pressure cook for 3 whistles (depends on your cooker).

6. When pressure is released, discard the tea bags and whole spices knot drain and keep it aside. Don't throw the water; we will be using it to the gravy.

What should you do if you don't have pressure cooker?

1. Follow the first 4 step above and let it cook stove top.

2. Stirring occasionally let it cook until the chickpeas are soft but it should hold it shape. 

Method:

1. Heat oil and ghee in the heavy bottom vessel.

2. Add the whole spices followed by whole cumin seeds.

3. After it splutters, add chopped green chilies.

4. Add the Ginger +Garlic paste cook for some time until raw aroma disappears.

5. Now its time to add onion paste till light brown color.

6. Add tomato puree; let it cook for some time until oil separates.

7. Add redchilli powder, chole/channa Masala , roasted cumin powder, Anardhana powder and now add the chopped tomato(this is because we love to eat chunky tomato here and there, this is absolutely optional if you don't like make this to puree as well and add when all tomato puree is added).

8. Now add cooked chick peas and water that is drained from the chickpeas when cooked.

9. Add salt and let it simmer for at least 20 to 25 minutes.

10. Finally garnish with chopped coriander leaves.

Serve it with your favorite breads and enjoy with some raw onions and lemon wedges.

Note:

1. Don't over cook the chickpeas.  It should be soft but should hold its shape.

2. The consistency depends on the way you like, some like thick; some love it to be semi gravy, so add the water according to your preferences.

3. This tastes so good the next day too.

4. You can use brown or green channa for another variation.

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