Finely chop onion, clean and chop coriander leaves.
Pressure cook garbanzo beans to one whistle, then simmer on medium flame for 20 minutes. (If you do not use a pressure cooker, soak for 48 hours, bring to boil and simmer for about 45 minutes, I prefer it cooked to a stage till it splits open partially and is soft.) Allow to cool and drain.
Mix all the above ingredients. It is ready to be served.
Bawarchi of the Week
A self-taught cook, Abraham Chacko says his mother is his inspiration: As a child, he would follow her around the kitchen as she prepared flavorful, lip-smacking dishes.