Chickpeas sagu or kabuli chana sagu | chana gau | is a tasty, healthy, vegan side dish for roti, chapati and rice as well.
Chickpeas, also known as garbanzo beans, offer numerous health benefits that make them a valuable addition to any diet. They are an excellent source of plant-based protein, making them ideal for vegetarians and vegans. Rich in dietary fiber, chickpeas support digestive health and aid in maintaining stable blood sugar levels, which is beneficial for diabetes management. They are packed with essential vitamins and minerals, including iron, magnesium, and B vitamins, contributing to improved energy levels and overall well-being. Additionally, chickpeas contain antioxidants that help reduce inflammation and lower the risk of chronic diseases. Their versatility in cooking and ability to absorb flavors make them a delicious and nutritious choice for a variety of dishes.

Some tips to cook and store the chickpeas or garbanzo beans:

Soak Before Cooking:
Soak dried garbanzo beans in water for 8-12 hours or overnight. This reduces cooking time and improves digestibility.
Rinse Well:
After soaking, drain and rinse the beans thoroughly to remove any impurities or debris.
Cooking Time:
Boil the beans in fresh water. Depending on their size and freshness, they typically need 1-2 hours to become tender. Use a pressure cooker or Instant Pot for faster cooking (about 12-30 minutes).
Skim the Foam:
During boiling, a frothy foam may form on the surface. Skim it off to ensure the beans cook evenly.
Add Salt Late:
To prevent toughening, add salt towards the end of the cooking process. Adding it too early can make the beans hard.
Flavoring Options:
Enhance the flavor by adding aromatics such as bay leaves, garlic, onions, or herbs to the cooking water. It also reduces the gas.
Test for Doneness: Beans are done when they are tender and can be easily mashed with a fork. Overcooking can make them mushy, so check frequently towards the end of cooking.
Storing Cooked Beans:
Store cooked garbanzo beans in their cooking liquid in the refrigerator for up to 4-5 days or freeze them for up to 3 months.
Using Canned Beans:
If using canned garbanzo beans, rinse them thoroughly to reduce sodium content and remove any canned taste.
Incorporate in Various Dishes: Use cooked garbanzo beans in salads/chana chat, usli or sundal, curries, hummus, or air fried crunchy snack.

Ingredients:

• 1 cup cooked kabul kadale/punjab kadale/garbanzo beans
• 1 tbsp cooking oil
• 2 tbsp cashews
• coriander leaves
• 3 green chilies
• 1 medium sized onion(chop it and keep it ready)
• 4 cloves of garlic
• inch of ginger
• 2 small cinnamon sticks(1/2 inch)
• 1 clove/lavanga
• 1/2 tsp jeera/cumin seeds
• 1/2 tsp coriander seeds
• 1/2 tsp somp / fennel seeds
• 1 tsp salt or salt to taste
• juice of lemon to taste

Method:

1. Heat oil in a pan on medium heat.
2. Add cinnamon and clove, and fry for a few seconds. Then, add jeera and coriander seeds. Keep stirring and add fennel seeds. Fry until the raw smell disappears.
3. Add grated ginger and garlic, and fry briefly.
4. Add green chilies and chopped onions, then sprinkle with salt. Sauté until the onions are cooked.
5. Turn off the heat, add coriander leaves, mix well, and let the mixture cool.
6. Grind the spice mixture along with cashews, coriander leaves, and a little cooked chana, adding water to achieve a smooth consistency.
7. Transfer the ground mixture and the remaining cooked chana to the pan. Add enough water to reach the desired gravy consistency, and add salt to taste.
8. Let the gravy boil on medium-low heat for 2 to 3 minutes, then turn off the heat.
9. Finally, add lemon juice, mix well, and serve with rotis, chapati, or jowar rotti.