Chickpeas (Garbanzo Beans)

Ingredients:

Chickpeas - 1cup
Yellow onion - 1 chopped fine
Tomato - 1 large chopped fine
Ginger - 1" piece grated fine
For oil tempering - peanut oil, black mustard seeds, turmeric, hing powder
Raw masala - 1 Tb
Chili powder - 1/4 tsp (or to your taste)
brown sugar - 1/4 tsp
Salt to taste.
Chopped cilantro leaves - 2-3 Tbs

Recipe:

Soak chickpeas in the morning. Change water every hour.
In the evening cook chickpeas in the pressure cooker.
Heat pan and add 2 tsp peanut oil.
Prepare oil tempering.
Add chopped onions and cook until lightly brown.
Add tomatoes, stir well and cover with a lid for 3-4 minutes.
Add raw masala, chili powder and cover for a minute or two.
Add cooked chickpeas and mix well.
Add ginger, brown sugar, salt and stir well.
Add water if necessary and cook more.
It should not be mushy and very little water should be left in the pan.
Sprinkle with cilantro.
Serve as a side dish with Indian bread, or rice

Notes:

1) Changing water many times while soaking the beans reduces gas rom the beans.
2) Adding asafoetida works as antigas. 
3) Ginger helps for digestion as beans are higher in proteins.
4) Adding turmeric while cooking in pressure cooker helps all the spices and sourness of tomatoes, salt infuse the chickpeas.
5) This recipe can be used for all kinds of chickpeas (garbanzo, red gram, black gram, green grams).
6) The chickpea or chick pea ( Cicer arietinum) is a legume of the family Fabaceae, subfamily
Faboideae. It is also known as gram, or Bengal gram, garbanzo bean and sometimes known as Egyptian pea, ceci, cece or chana or Kabuli Chana (particularly in northen India). It's seeds are high in protein. It is one of the earliest cultivated legumes: 7,500 year old remains have been found in the Middle East.