Sour Chickpeas adapted from Madhur Jaffrey

Name: Sour Chickpeas adapted from Madhur Jaffrey Recipe
Yield: 5
Ingredients: 3 15-oz. cans cooked chickpeas beans drained but reserve the liquid; 3 medium onions finely chopped; 2-1/2 tsp. salt; 1 fresh hot small green chile finely chopped; 1 T finely grated fresh ginger; 4 T vegetable oil; 1 14.5 oz. can diced tomatoes; 1 T ground coriander seeds; 1 T ground cumin seeds; 1/2 tsp ground turmeric; 2 tsp garam masala; 1/4 tsp cayenne pepper

Number of Servings: 5

Ingredients

3 15-oz. cans cooked chickpeas beans, drained, but reserve the liquid3 medium onions, finely chopped2-1/2 tsp. salt1 fresh hot small green chile, finely chopped1 T finely grated fresh ginger4 T vegetable oil1 14.5 oz. can diced tomatoes1 T ground coriander seeds1 T ground cumin seeds1/2 tsp ground turmeric2 tsp garam masala1/4 tsp cayenne pepper

Directions

Makes 5 servings.
Put 2 T. of the chopped onions, 1/2 tsp salt, green chile, ginger and lemon juice into a tea cup. Mix well and set aside.
Heat oil in a heavy, wide, cassrole-type pot over a medium-high flame. When hot, put in the remaining chopped onions. Stir and fry for 8-10 minutes or until the onion bits develop reddish-brown spots. Add the tomatoes. Continue to stir and fry another 5-6 minutes. Put in the coriander, cumin and turmeric. Stir and cook for about 30 seconds. Now put in the drained chickpeas, 1-3/4 cup of their reserved liquid, 2 tsp salt, the 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 during this period.
Add the mixture in the tea cup. Stir again to mix, and serve.

Number of Servings: 5

Recipe submitted by SparkPeople user SHORTSNSANDALS.

Servings Per Recipe: 5

Nutritional Info Amount Per Serving