This is an Indian dish that is found in the bazaars of Delhi from street vendors. My recipe is a combination from a complicated version in an Indian cookbook and a label on a chick pea can. I have shared this recipe many times and it always becomes a frequently rotated meal soon after. I love this recipe too, because I can make it in the summer with fresh ingredients or veggies I've saved for the winter.
Sour Chickpeas
Ingredients:
3 tbsp cooking oil
3 medium onions chopped
2 garlic cloves minced
1 tbsp of grated ginger (or 1 1/2 tsp of ginger spice)
1 fresh hot chili (or none, if kids are eating)
3 14 oz canned Chick Peas
1 28 oz can of crushed tomatoes or 3 -4 fresh tomatoes in summer
4 tbsp of lemon juice
1 tbsp of ground coriander
1 tbsp of ground cumin
1/2 tsp of ground tumeric
2 tsp of garam masala
1/4 of cayenne pepper
1/2 tsp of salt
1. Heat oil in a large saucepan on medium heat. Saute onions, garlic, ginger and hot pepper until golden.
2. Add the tomatoes and continue to stir for 5-6 minutes.
3. Add the spices, coriander, cumin, tumeric, garam masala, and cayenne pepper, stir and simmer for about 20 minutes.
4. Add drained chickpeas and simmer for about 15 minutes.
5. Flavor with the lemon juice. And for extra flavor, add freshly chopped ginger, chili pepper, and garlic at the end. Serve with hot rice.
Enjoy!