I couldn’t wait to make this recipe from the “Encyclopedia of Vegetables and Vegetarian Cooking” cookbook. I really love chickpeas and I couldn’t picture what hot and sour chickpeas would taste like. I figured it’d be either really awful or really wonderful. It was really wonderful. I ate this alongside couscous, but it would be good with rice as well. I loved this a lot. The leftovers were even amazing. The heat in this recipe comes from green chilies and the sour comes from a generous dose of lemon juice. I altered the recipe below to make it a bit easier on those of us who are super busy. This has definitely made it into my regular recipe rotation.
Hot Sour Chickpeas
1 15-oz. can chickpeas, drained with liquid reserved
4 tablespoons vegetable oil
2 medium onions, finely chopped, 2 tablespoons onions reserved
1 15-oz. can diced tomatoes
1 tablespoon ground coriander
1 tablespoon ground cumin
1 teaspoon ground mustard
1 teaspoon ground cinnamon
1 green chili, seeded and finely sliced
1 tablespoon ground ginger
4 tablespoons lemon juice
1 tablespoon cilantro, chopped
salt and black pepper, to taste
1. In a large skillet, heat the oil over medium heat and fry the onions till soft and just brown.
2. Add the tomatoes and cook 5-6 minutes till soft, stirring frequently.
3. Add the coriander, cumin, ground dry mustard, and cinnamon. Stir well and cook about a minute before adding the chickpeas and liquid and seasoning with salt. Cover and simmer on low 20 minutes. Stir occasionally and add water if the mixture becomes too dry.
4. While the chickpeas are simmering, mix the reserved onion, chilies, ginger, and lemon juice in a bowl.
5. Stir the lemon juice mixture into the chickpeas and add the cilantro. Turn off the heat and adjust the seasoning.