1. Use soybeans without chickpeas. Don't ask me what the result is. 2. Canned sweet corn is soul material. Please don't change it (I use a big green cylinder). I don't know how many kinds of masala there are. I bought the blue one from a treasure house.
Production: Boil the chickpeas for about 10min, which is almost enough (if you soak them for a day, they will be at least a little brittle before staying, just cook them until they are soft); At the end of the day, you can catch some floating bubbles. Then add a proper amount of salt (according to the feeling of cooking spaghetti, in short, add a little more); Light a fire from a nearby stove, stir-fry garlic oil and pour it into the pot where chickpeas are cooked, continue to cook (you may smell a little fishy at this time (I don't know why), hold back, there will be no rainbow without wind and rain), and finally take it out, warm it (don't ask why cold water is not used, because there is no cold water when cooking) and put it in a bowl for later use. DLC: First put it in the garlic extractor, add some juice from the canned sweet corn, then put some sweet corn on it, pull out the crumbs and dig a spoonful with a spoon. You will taste a mixture of salty, sweet, garlic and cumin, which is the most unpalatable food in the world. Crispy corn and soft waxy chickpeas are pioneers in catching your mouth. Sweet makes you sigh that salty has passed, and makes you want to vomit. It can be called the Bible on earth!