Spicy Kabuli Chana/Chickpeas with Veggies

Kabuli Chana/Chickpeas/Garbanzo beans needs no introduction, it's one popular bean through out the world. Specially in Mediterranean & Indian(to be more specific north Indian) Cuisine it has a lot of importance, 99% of Indian restaurants have Punjabi Chole/Chana Masala on their menu. Kabuli Chanas are white in color & the name Kabuli comes from the city name Kabul(capital of Afghanistan). For very long time Afghanistan was the gateway to Indian sub-continent and it is suppose to be the place from where Kabuli Chana/Chickpeas were introduced in Indian subcontinent. Now, India is the largest producer of Chickpeas in world.

From Indian Cuisine the most popular Chana/Chickpeas dish is Chana Masala or very popularly known as Chole in north Indian households, which goes with the combination of Puri/Bhatura/Kulcha (flat Indian breads). I have already posted Chana Masala/Punjabi Chole recipe here. Today I'm sharing a very healthy but less time consuming recipe and taste wise also it's a hit.

What U need :

• 1 cup of dried uncooked chanas/chickpeas, soaked overnight.
• 1 tablespoon of chopped garlic
• 1 med. size onion, thinly sliced
• 2 tablespoon of tomato paste
• 3-4 green chillies, chopped finely
• 1 & 1/2 cup of veggies, chopped into small bite size pieces( I used carrot, zucchini & eggplant/baingan)
• salt
• 2 bay leaves
• 1 tsp. paprika
• 1 tsp. dhania/coriander powder
• 1 tsp. jeera/cumin powder
• 1 tsp. garam masala
• handful of chopped cilantro for garnish
• l & 1/2 tablespoon oil

What U do :

1. Boil the chickpeas with 1 tsp. of salt & 2 bay leaves.
2. Once the chickpeas are cooked, heat oil in a heavy bottom pan. Saute garlic for few seconds, add onions, cook till translucent.
3. Add chopped veggies, sprinkle some salt, saute them. Once they are around half done add all the dry spices.
4. Next add tomato paste & little liquid from boiled chickpeas and green chillies. Also add drained chickpeas(see notes) to it and cook it covered till the veggies are done.
5. Garnish with fresh cilantro & serve with roti/naan or with your fav. bread.

If U don't count the time for boiling the chickpeas, this dish hardly takes 20 minutes or so and it's ready for one wholesome meal.

Notes :

1. If U prefer canned chickpeas, drain the liquid & rinse them with fresh water, no need to boil.
2. In case if U r boiling your own chickpeas try to boil them with just enough water as the final dish is dry kind. But if U have extra liquid use it in other dishes or for roti (Indian flat bread)dough.
3. I usually boil some extra chickpeas & keep them handy in the fridge to throw them in different dishes & if nothing else, works good in lentil salad.
4. I use whatever veggies I have on hand , so far I've used celery, parsnip/mooli, cauliflower, Indian bottle gourd/ghiya, spinach, beetroot(careful with this as it'll turn the whole dish into dark pinkish red color, so only if U like it that way).
5. I usually add all the veggies together (except leafy ones if using), that way the veggies which cook quickly like zucchini will get mushed up & U get kind of thick masala(not too much). For leafy veggies I add them once rest of the veggies are half done.