Chickpea cooking recipe

My dear brothers and sisters and friends, how are you all, I hope you are all well, I am also well, Alhamdulillah, by the grace of Allah, with everyone's prayers. Today I will share a recipe with you. Actually, I am not a good cook, I have tried to share as much as I can with you, I hope you like it. The previous night, I soaked the chickpeas. Chickpeas need to be soaked for about six to seven hours before cooking. So I soaked the chickpeas at night. In the morning, I washed the chickpeas soaked overnight with water, cleaned them, and took them in a bowl. First, I have to boil the chickpeas, to make the chickpeas taste good, I will add potatoes along with them, so I cut three potatoes into long, thin pieces. So that when you add them to the chickpeas, the potatoes and chickpeas will be boiled together. While boiling the chickpeas, you have to keep in mind that you will add salt to the salt in the right amount. So that the salt gets inside the chickpeas while boiling, and if you add salt to the chickpeas while cooking, the salt won't get inside the chickpeas. You have to add the salt while boiling, so I added salt while boiling.

Then I boiled the chickpeas with plenty of water. I prepared everything and placed it on the clay stove that I would cook in and then lit the stove with a fire. Since I lit the fire with a fire, it wouldn't take long for the chickpeas to cook. After boiling the chickpeas, I prepared all the ingredients needed to cook the chickpeas. To cook the chickpeas, I chopped my onions, green chilies, tomatoes, coriander leaves, and also took cardamom, bay leaves, so that when the chickpeas are cooked, they make a beautiful Ismail. Then I lifted the lid once and checked if the chickpeas were cooked, and also checked the potatoes. I saw that it would take about 10-15 minutes more to cook them, so I sat down for a while and checked my phone.
After about ten minutes, I saw that the chickpeas were cooked, so I strained the chickpeas in a sieve and collected the water. I set it aside to cool a bit, when it cooled down I removed the potatoes and set them aside, then peeled the potatoes well and mashed them a little with my hands.

Then I put a pan on the stove, I let the pan heat up for a while. When the pan got hot, I poured soybean oil in the right amount, then I let the oil heat up for a while. When the oil got a little hot, I added the green chilies. As soon as I added the green chilies to the oil, the green chilies started to sizzle. Then I immediately added the paneer, after the paneer was cooked for a while, when it turned a little light brown, I added the tomatoes. After adding the tomatoes, I kept stirring for a while so that the tomatoes melted and mixed with the onion, chilies. When the tomatoes, onion, and chilies were mixed together, I added the ginger, garlic paste, and a little salt, spice salt. Because I had already added salt to the chickpeas. After adding the ginger, garlic, I kept stirring for a while until everything was mixed together, then I added a little water. So that the rest of the spices would not burn. Then I slowly started adding the remaining powdered spices.

The powdered spices included turmeric powder, chili powder, cumin seeds, a pinch of salt, a special hot spice made by my mother, along with bay leaves and cardamom. After adding my mother's special spices, the grana turned out so beautiful that I can't explain it in words. Then I started grinding all the spices together for five minutes, until the oil released from the spices. You need to grind the spices with a small amount of water, the more you grind the spices, the more the taste of the dish will increase. After grinding the spices, I added the chickpeas. As soon as I added the chickpeas, I added the mashed potatoes, then I started mixing the chickpeas with the spices. When the chickpeas are well mixed with the spices, I added a little water. Even though I have boiled the chickpeas well, I will still mix the whole masala with the chickpeas and potatoes together with a little water. Once I have mixed it, I will pour it from the pan in which I cooked it into another pan. Since I cooked it in an earthen stove, the pan in which I cooked it had become black, so I poured it into a new clean pan. After pouring it, I sprinkled coriander leaves on top and it was coming out so beautifully. Then I brought it home and now that I have finished cooking, I will start eating it.

I took the chickpeas in a plate and took some mustard oil with me. The taste of raw mustard oil is so nice and if you have hot chickpeas with you, then there is nothing else to say. Then I took some muri with me, in a word, it was amazing to eat. I really enjoyed eating it. Sometimes I can't even imagine what I'm cooking myself, I feel like eating my own food. This was my recipe for today, I hope you liked it.

May everyone be well and healthy, may Allah protect us.