Eats with Mish

Soak the garbanzo beans in plenty of water overnight. Chana triples in size so this 1 cup will give you 3 cups of chana in the morning.
Next day either boil or pressure cook the beans  Boiling takes a longer time about 40 minutes. Pressure cooking should be around 20 minutes. If you’re pressure cooking, make sure the water covers the chana fully before starting. Drop a tea bag in the pot before cooking the chana if you want a darker chana masala color ( optional).
Remove the tea bag (if using), after the chana is boiled.
Blend together the onion, garlic, ginger, and tomato to make the masala base.
Next, heat oil and add the ground masala and saute for 3-4 minutes.
Add turmeric, chili powder, salt, and the Everest Chana Masala spice blend. Mix well. You can also make your own chana masala powder as I’ve explained above.
Add the cooked chickpeas (chana) with the water it was cooked in. Mix everything well. If using canned please get the low sodium variety and wash the garbanzo beans (chickpeas) well to get rid of extra sodium. Add about 2-3 cups of water.
Bring to a boil and then cover and cook on medium-low for 10 minutes.
Open the cover and add the pomegranate powder. Gently mix.
Check for salt.
Garnish with coriander leaves and some finely chopped onions if you desire.
You can also cut some fresh ginger in julienne strips and saute in a bit of oil and add as a garnish or just add the julienned ginger strips without sauteing.