Punjabi Chhole (Chickpeas)

1 lb dried chickpeas, rinsed and soaked overnight
6 cloves of garlic
2 bay leaves
32 fluid oz (1 quart) water or vegetable stock to cover chickpeas

**Spice blend:
3 teaspoons whole cumin seed
3 teaspoons whole coriander seed
1 1/2 teaspoons yellow mustard seeds
6 to 8 whole cloves
1 1/2 sticks of cinnamon
6 to 8 green cardamon pods
3 teaspoons amchur powder (dried mango powder; if unavailable substitute 1 tsp lemon zest), to be added later in the coffee grinder
1 to 2 teaspoons ground garam masala, to be added later in the coffee grinder
1 teaspoon ground tumeric

1 heaping teaspoon cold-pressed virgin coconut oil (can substitute other vegetable oils)
one large onion, diced
two 14-oz cans diced tomatoes
two 4-oz cans diced green chiles
1/4 cup grated fresh ginger
1/4 cup fresh, chopped cilantro or fresh parsley

Place soaked chickpeas, bay leaves, and garlic in pressure cooker.  Add water or stock to cover chickpeas.  Close pressure cooker lid.  Set on highest setting.  Bring to full pressure and cook for 8 minutes.  Release pressure by natural release method, or by quick release method (pour cold water over lid of cooker). Remove bay leaves and garlic cloves.  Drain chickpeas, but reserve the drained liquid.  Set both aside for later use.

Meanwhile, in a dry skillet, roast the whole spices until cumin releases a warm, smokey aroma, 3-5 minutes on medium high heat.  Do not burn them!   Then, add whole spices, amchur powder (or lemon zest), tumeric, and garam masala to coffee grinder.  Grind to a fine powder.  Then set aside for later use.

In separate large, heavy pot, sauté onion in oil until soft.  Add spice blend and sauté for 1-2 minutes.  Then add tomatoes, ginger, and chiles.  Add cooked chickpeas and enough reserved liquid to create a slightly thicker sauce.  Cook for additional 3-5 minutes.

Serve with brown long grain basmati rice.


**Alternatively, just buy two packages of the Arora Creations Authentic Indian Spice Blends ORGANIC CHICKPEAS (Punjabi Chhole).