Garam garam chapati aour.....???

..... CHOLE... !!!
Punjabi chole (garbanzo bean/chickpea curry) is a very common Indian curry popular in India and abroad too. There are as many recipes for chole as there are cooks...! All of them use basic ingredients like ginger, garlic, chillies, onions and tomatoes, spices and boiled and salted chickpeas, some more ...some less... !!
Here is my version.... !!!

Ingredients:

• 1 cup chickpeas (soaked overnight in enough water)
• 5 cloves garlic
• 1 inch ginger
• 1 green chilly(more to make it spicy)
• 2 tomatoes
• 1 onion
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1 tsp chole masala ( I used "Everest" brand, you can use garam masala, too)
• 1/2 tsp each of black pepper and cloves
• 1 cinnamon stick
• 1 bay leaf 
• 1 tsp oil
• 1/2 tsp of turmeric(optional)
• a pinch of asafoetida
• 1 tsp salt
• onion rings/lemon wedges and coriander leaves for garnish.

Recipe:

• Drain water from the soaked chickpeas and boil the chickpeas in a pressure cooker. Add 1/2 tsp salt, turmeric and asafoetida to the water. Pressure cook till the chickpeas are cooked. My pressure cooker takes a while, I let it boil for 8-10 whistles.
• Chop ginger, garlic, chilly, onion and tomatoes. 
• Heat a pan, add one tsp oil and add cumin seeds. After they sputter, add ginger, garlic, chilly and saute for a minute. Also add cinnamon, pepper, cloves and bay leaf. 
• Then add tomatoes, and saute till they are all mushy about 3-4 minutes.

• Add the spice powders at this point.. coriander, cumin and "chole masala"(or garam masala) and saute some more...(about a minute)

• Add the chick-peas, and half a cup of water and let the mixture cook further.

• The curry is almost done....let it simmer at a low flame for about 8-10 minutes.

• There are a lot of ingredients and it is a bit time consuming to make i, but this curry is awesome and delicious. 
• Ideally, it tastes best when it is served hot with deep-fried BATURE / LUCHIS / or POORIS... :)
• I like them with parathas or simple chapatis too....that's what i served it with... :)

• Garnish with onions, lemon wedge and coriander leaves.

Quantity:

• 4-5 servings (with accompaniments like chapati/poori/bature or rice)

Notes:

• You can increase the spice level by adding more chillies or a 1-2 tsp of chilly powder.
• Can be made 12-24 hours ahead. I feel chole taste better next day.