Indian Khatte Chole (Hot and Sour Chickpeas)

Recipe by maclorna
READY IN: 45mins
SERVES: 3
YIELD: 2 1/2 cups
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Heat oil, keep about 2 tbsp of the onion aside and fry the rest over medium heat for about 4-5 minutes, until tinged brown.
  • Add the tomatoes, cook for another 5 minutes, until soft. Stir frequently, mashing the tomatoes to a pulp.
  • Stir in coriander, cumin, fenugreek, and cinnamon. Add the chickpeas (including can liquid). Add salt to taste.
  • Cover and simmer for 15-20 minutes, stirring occasionally. Add some water if the mixture becomes too dry.
  • Meanwhile mix together the chillies, ginger, lemon juice, cilantro, and remaining onion.
  • Just before serving, and the ginger and onion mixture. Mix well.
Advertisement