Spicy Sour Chickpeas

Tonight's creation is a simple and fairly quick dish to prepare, especially if you assemble the other ingredients while the beans are cooking.

Spicy Sour Chickpeas

Recipe by Lisa Turner Cuisine: Indian Published on March 18, 2007 Spicy chickpeas with Indian seasonings and finished with a sour and tart lemon, onion and ginger mixture Print this recipe Ingredients: 1 1/2 cups dried chickpeas 3 medium onions, chopped 2 1/2 teaspoons sea salt 2 to 3 fresh green chilies, seeded and chopped 1-inch piece fresh ginger, grated or minced juice from 1 large or 2 small lemons 4 tablespoons olive oil 2 medium tomatoes, chopped 1 tablespoon ground coriander 1 tablespoon ground cumin 1 teaspoon turmeric 2 teaspoons garam masala 1/2 teaspoon cayenne Instructions: Rinse the chickpeas and soak for 8 hours or overnight in several inches of water with a little yogurt whey or lemon juice added. Drain and rinse, then transfer to a large saucepan and several inches of fresh water. Bring to a boil, reduce heat to low, cover, and simmer for 1 to 1 1/2 hours or until tender. Drain the chickpeas, reserving the cooking liquid. In a medium bowl, combine half the chopped onions with the salt, chilies, ginger and lemon juice. Set aside. Heat the oil in a large saucepan over medium-high heat. When hot, put in the remaining onions and stir for 3 to 5 minutes or until they begin to brown on the edges. Add the tomatoes and stir for 6 minutes or until the tomatoes are reduced. Toss in the coriander, cumin and turmeric, and stir for 30 seconds. Now add the chickpeas, 1 1/2 cups of the reserved cooking liquid, garam masala and cayenne. Stir to mix and bring to a simmer. Reduce the heat to low, cover, and simmer gently for 20 minutes, stirring occasionally. Add more of the reserved cooking liquid if desired. Remove from heat and add the onion, salt, chili, ginger and lemon juice mixture. Stir to combine and serve hot. Makes 8 to 12 servings