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Sour Chick Peas Recipe

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This recipe for Sour Chick Peas is from Favourite Recipes for New Cooks, 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 large can of chick peas - rinse the chick peas (or 2 small cans)
1 large onion, finely chopped (put in your food processor)
about 2 1/2 tsp salt
1 fresh hot green chilli, finely chopped
1 Tbsp finely grated ginger (or use from a jar)
4 Tbsp lemon juice
2- 3 Tbsp vegetable oil
8 oz. fresh or canned tomatoes, chopped
1 Tbsp. ground coriander
1 Tbsp. ground cumin
1/2 tsp ground turmeric
2 tsp garem masala
1/4 tsp. cayenne
Directions:
Directions:
Put 2 Tbsp of the chopped onions, 1/2 tsp salt and the green chilli, ginger, lemon juice in a teacup. Mix well and set aside - you add this at the end for the fresh sour and spicy taste.
Put the oil in a heavy wide pan and set over medium-high heat.when hot put in the remaining onions. stir and fry for 8 to 10 minutes - until the onions develop reddish-brown spots (this is true for all Indian cooking). Add the tomatoes. Stir and cook for another 5 to 6 minutes. Put in the coriander, cumin and turmeric. Stir and cook for 30 seconds. Put in the chick peas and about 14 oz of water in the pan along with the last 2 tsp of salt, garam masala and cayenne. Stir to mix and bring to a simmer. Cover, turn heat to low and cook very gently for 20 minutes. Stir a few times. Add the mixture in the teacup and mix. Serve hot or luke warm.
Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
40 minutes but worth it.
Personal Notes:
Personal Notes:
A family favourite, this dish goes great with Indian food or as a side with more Western dishes. From Madhur Jaffrey's Illustrated Indian Cookery.

 

 

 

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