Spicy Sour Chickpeas


Visit the Indian Food Glossary for information on the ingredients in this recipe
Spicy Sour Chickpeas

Tonight's creation is a simple and fairly quick dish to prepare, especially if you assemble the other ingredients while the beans are cooking.


Spicy Sour ChickpeasSpicy Sour Chickpeas
Recipe by
Cuisine: Indian
Published on March 18, 2007

Spicy chickpeas with Indian seasonings and finished with a sour and tart lemon, onion and ginger mixture

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Ingredients:
  • 1 1/2 cups dried chickpeas
  • 3 medium onions, chopped
  • 2 1/2 teaspoons sea salt
  • 2 to 3 fresh green chilies, seeded and chopped
  • 1-inch piece fresh ginger, grated or minced
  • juice from 1 large or 2 small lemons
  • 4 tablespoons olive oil
  • 2 medium tomatoes, chopped
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 teaspoon turmeric
  • 2 teaspoons garam masala
  • 1/2 teaspoon cayenne
Instructions:
  • Rinse the chickpeas and soak for 8 hours or overnight in several inches of water with a little yogurt whey or lemon juice added. Drain and rinse, then transfer to a large saucepan and several inches of fresh water. Bring to a boil, reduce heat to low, cover, and simmer for 1 to 1 1/2 hours or until tender. Drain the chickpeas, reserving the cooking liquid.

  • In a medium bowl, combine half the chopped onions with the salt, chilies, ginger and lemon juice. Set aside.

  • Heat the oil in a large saucepan over medium-high heat. When hot, put in the remaining onions and stir for 3 to 5 minutes or until they begin to brown on the edges. Add the tomatoes and stir for 6 minutes or until the tomatoes are reduced. Toss in the coriander, cumin and turmeric, and stir for 30 seconds.

  • Now add the chickpeas, 1 1/2 cups of the reserved cooking liquid, garam masala and cayenne. Stir to mix and bring to a simmer. Reduce the heat to low, cover, and simmer gently for 20 minutes, stirring occasionally. Add more of the reserved cooking liquid if desired.

  • Remove from heat and add the onion, salt, chili, ginger and lemon juice mixture. Stir to combine and serve hot.

Makes 8 to 12 servings

2 comments:

Reg said...

Hello Lisa. I am a big fan of Indian food and started making mine at home a year or so ago. I have just recently started making the food from scratch. While a carnivore, I have a week spot for Chilli Paneer - Mmmm I love that dish. I'll be a regular visitor for sure.

PS. Thanks for keeping Fenris and Mitch out of jail on Saturday.

Lisa said...

Hi Reg;

Thanks for looking. I too love paneer, and I have a great recipe for a kidney bean paneer coming soon. It's rather like a chili paneer I guess. In fact, I have quite a few paneer dishes planned for inclusion here.

As for the Mayor and Fenris, we bolted the door shut so they couldn't leave.