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Sour Chickpeas Recipe

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This recipe for Sour Chickpeas, by , is from The Penton Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Anne Miskey

Category:
Category:

Ingredients:  
Ingredients:  
2 Cans Chickpeas
3 medium onions - finely chopped
1/2 tsp salt
1 fresh, hot green chili - very finely chopped
1 Tbsp. very finely grated fresh ginger (no skin)
4 Tbsp. fresh lemon juice
2 medium tomatoes - chopped (canned tomatoes work as well)
1 Tbsp. ground coriander
1 Tbsp. ground cumin
1/2 tsp ground turmeric
2 tsp salt (or to taste)
2 tsp Garam Masala
1/4 tsp cayenne

Directions:
Directions:
Heat the chickpeas and strain just prior to adding other ingredients - Save the liquid.

Put 2 Tbsp. of the chopped onions, 1/2 tsp salt, green chili, ginger and lemon juice into a cup. Mix well and set aside.

Heat the oil in a heavy, wide pot. When hot, put in the remaining chopped onions. Stir and fry for 8 to 10 minutes or until onions have reddish brown spots.

Add the tomatoes continuing to fry for 5 to 6 minutes, mashing the tomatoes with the back of a slotted spoon.

Add coriander, cumin and turmeric to tomatoes/onion mixture.
Stir and cook for about 30 seconds.
Add drained chickpeas, 1 3/4 cup of their liquid, 2 tsp salt

Add Garam Masala and cayenne.

Stir to mix and bring to a simmer. Cover, turn heat to low and cook gently for 20 minutes. Stir a few times during this period. Add the mixture in the cup. Stir. Serve hot or lukewarm.

Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
1/2 hour
Personal Notes:
Personal Notes:
This is great as part of an Indian meal or can be used as a main course with Basmati rice and yogurt Raita. You can add more chili or cayenne if you like things really spicy.

 

 

 

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