Pindi Chickpeas

Ingredients

• 2 cups dry chickpeas soaked for 8 hours or overnight
• 1 cinnamon stick
• 4 green cardamoms
• 1 black cardamom
• ½ teaspoon black peppercorns
• ½ teaspoon baking soda
• ½ tablespoon salt + more to taste
• water
• 6 tablespoons pindi chole masala
• 2 teaspoons ginger, thinly sliced
• 4 green chilis, halved lengthwise
• 4 tablespoon vegan butter, melted

Preparation

1. to a pressure cooker, add soaked chickpeas, the whole spices, baking soda, salt, and enough water to just cover the chickpeas. pressure cook on medium-high heat for 3-4 whistles. they should be really soft and tender.
2. take out the larger whole spices and the tea bags. reserve the dark water in the pressure cooker and put only the chickpeas in a cast-iron pan and let them cool down a little.
3. add the pindi chole masala, sliced ginger, and green chilis. rest for 30 minutes. add most of the reserved water and simmer for 20 minutes on low to medium flame.