Hot And Sour Chickpeas recipe
Ingredients
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
Instructions
1 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.
2 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.
3 Garnish with the fresh coriander and serve hot.
Ingredients
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
Instructions
1 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.
2 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.
3 Garnish with the fresh coriander and serve hot.