Hot and sour chickpeas
This popular Indian street food with lightly spiced gravy is a hit when served with Indian breads. Serve this with Spinach and Thyme Roti Flatbreads for a simple but delicious meal, or team it up with Cardamom Chicken and Toasted Cumin Chapatis with Orange for more elaborate fare.
– 3 tablespoons oil; 1 tablespoon peeled and minced fresh ginger
– 2 tablespoons minced garlic; 2 fresh green chili peppers, deseeded and minced
– 1 tablespoon ground coriander; 2 teaspoons ground cumin
– ½ teaspoon garam masala; ½ teaspoon chili powder
– 2 cups (320 g) dried chickpeas, washed, soaked overnight and drained, or one 16-oz (450-g) can chickpeas, drained and rinsed well
– Salt, to taste; ½ cup (125 ml) water
– 1 teaspoon cumin seeds 1-in (2.5-cm) piece fresh ginger, peeled and cut into matchsticks
– 1 small red onion, sliced; 2 small tomatoes, diced
– ½ cup (20 g) fresh coriander leaves(cilantro), chopped.
Heat 2 tablespoons of the oil in a large saucepan over medium-high heat and add the minced ginger, garlic and chili peppers. Stir until golden, about 1 minute. Add the coriander, cumin, garam masala and chili powder. Mix in the cooked chickpeas, salt and water, and cook, stirring as needed until tender and almost dry, about 5 minutes. Reduce the heat to medium, and cook another 5 minutes to blend the avors. Transfer to a serving dish and keep warm.
Heat the remaining 1 tablespoon of oil in a small saucepan over medium-high heat and add the cumin seeds; they should sizzle upon contact with the hot oil. Quickly add the ginger matchsticks, and then add the onion and tomatoes and cook until golden. Stir about 1 minute and add to the chickpeas.
Garnish with the fresh coriander and serve hot.
Food: Hot And Sour Chickpeas