Indian Khatte Chole (Hot and Sour Chickpeas)

Name: Indian Khatte Chole (Hot and Sour Chickpeas)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2 1/2 cups, 3 serving(s)
Ingredients: 1 (16 ounce) can chickpeas; 2 tablespoons canola oil; 2 medium yellow onions, finely chopped; 2 large tomatoes, peeled and finely chopped; 1 tablespoon coriander; 1 tablespoon cumin; 1 teaspoon fenugreek seeds; 1 teaspoon cinnamon; 1 -2 spicy green chili, seeded and finely sliced; 2 tablespoons fresh ginger, grated; 1 lemon, juice of; 1 tablespoon fresh cilantro, chopped

Submitted by maclorna

"Delicious Indian flavoured chickpea stew. Serve with Nan Bread or Chapati and yogurt."

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photo by maclorna

Ready In:: 45mins
Ingredients:: 12
Yields:: 2 1/2 cups
Serves:: 3

ingredients

1 (16 ounce) can chickpeas
2 tablespoons canola oil
2 medium yellow onions, finely chopped
2 large tomatoes, peeled and finely chopped
1 tablespoon coriander
1 tablespoon cumin
1 teaspoon fenugreek seeds
1 teaspoon cinnamon
1 -2 spicy green chili, seeded and finely sliced
2 tablespoons fresh ginger, grated
1 lemon, juice of
1 tablespoon fresh cilantro, chopped

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.