Make and share this Indian Khatte Chole (Hot and Sour Chickpeas) recipe from Food.com.
Provided by maclorna
Categories Beans
Time 45m
Yield 2 1/2 cups, 3 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil, keep about 2 tbsp of the onion aside and fry the rest over medium heat for about 4-5 minutes, until tinged brown.
- Add the tomatoes, cook for another 5 minutes, until soft. Stir frequently, mashing the tomatoes to a pulp.
- Stir in coriander, cumin, fenugreek, and cinnamon. Add the chickpeas (including can liquid). Add salt to taste.
- Cover and simmer for 15-20 minutes, stirring occasionally. Add some water if the mixture becomes too dry.
- Meanwhile mix together the chillies, ginger, lemon juice, cilantro, and remaining onion.
- Just before serving, and the ginger and onion mixture. Mix well.
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