Select best dried Kabuli Chana “The ChickPeas”.Soak them overnight or for at least 8 hours.Drain soaked beans and pepper flakesAdd salt to tastesubmerge in waterPressure cook for 20 mins on medium flameChickpeas should break open for best resultsTake Red onions, lots of ginger, some garlic and green chillies to tastecut in cubes and puree in food processorFine puree without lumpGrate gingeralmost one cup ginger! if you can handle it!Four tomatosProcessedTwo cups of tomato pureeChopped Green chillesSpice up a notch .. cook in mustard oil!Drizzle some on a flat bottom heavy steel panAdd cumin – roast for a minute, add more pepper flakes , ginger powder, turmeric and fennel pwderAdd Onion , Garlic and green chilli pureeAdd Ginger Cook till onions are translucent Add tomato puree
Add CilantroMix well let it cook for few minutesAdd boiled ChickpeasThen I add a special spice blend made with coriander powderCook for 40 minutesGive it a stirServe like a “Star” topped with a Bay leaf with white rice and mint yogurt
Culinary art by Ankur Sharma 
I’ve never seen chickpeas cooked in this way, but I love them so. This recipe looks ridiculously flavoursome, must try. 🙂
Wow Sharmaji! I’m impressed. Great job with the blog