How to cook kathiawari cholay(chickpeas)?
Cholay (Curried Chickpeas) Ingredients: 2 cups water 1 tea bag 1 bay leaf 2 (15 ounce) cans garbanzo beans, drained 2 tablespoons vegetable oil, divided 1 onion, sliced 3 tomatoes, chopped 1/4 cup fresh cilantro leaves 1 teaspoon ground coriander 1 teaspoon cumin seeds 1 teaspoon grated fresh ginger root 1 teaspoon grated garlic 1 teaspoon ground turmeric (optional) 1 onion, finely chopped ground cayenne pepper to taste 1 pinch garam masala (optional) Prep: Place the 2 cups water, tea bag, and bay leaf into a pot, and bring water to a boil. Reserving about 1/2 cup garbanzo beans, stir the beans into the boiling water. When beans are heated through, discard the tea bag and bay leaf. Remove from heat. Drain the beans, reserving water, and set aside. Heat 2 teaspoons oil in a skillet over medium heat, and saute the sliced onion until tender. Remove from heat, cool, and mix in the reserved garbanzo beans, 1 tomato, and 1/2 the cilantro leaves. Set aside. Heat the remaining oil in a skillet
