Process

To prepare this dish, you need to prepare the chickpeas day before by soaking it in water with soda overnight (at least for eight hours).  Next morning wash it and boil it with soda for one and a half hour.  Add salt also.  As this takes time, so, you will be preparing for 3 to 4

servings at a time.  That is, you could have these chickpeas for 3 to 4 days by keeping it in the refrigerator.  You need to soak tamarind in a small bowl in water.  We will use the juice only.  Instead of tamarind you could also use sweet and sour sauce, lemon juice, or vinegar. 

Chop vegetables, chilies, and onions.

Preparing the Vegetable

Except cabbage and capsicum, you would need to boil other vegetables first. For that take a small saucepan or a small pot and fill it up half with water and

heat the water.  When water starts boiling, add the vegetables in it with a large spoon and add salt.  Cover the pot.  When vegetables start boiling, remove the lid and let vegetable boil for 5 to 7 minutes.  Then remove the pot from the stove and sieve the water with a strainer and leave the vegetables in the strainer.

When all the ingredients are ready, put a frying pan on the stove and add oil.  When oil gets hot, add onions and green chilies.  As the onions become translucent, add all the spices and stir.  If needed add a little hot water.  When water evaporates, then add the chickpeas and vegetables and stir.  Next add the tamarind juice, separating the seeds and other residues.  Cover the pan and keep it on the stove for a minute.  Next add sugar and stir.  Taste it and if needed add salt or sugar or vinegar.  And turn off the heat.

Your Chickpeas with Vegetables is ready!

Have it with an egg, either boiled or an omelette for breakfast.