Vegetarian

Sour Chickpeas adapted from Madhur Jaffrey is for Dinner.

Sour Chickpeas adapted from Madhur Jaffrey takes several minutes to prepare.

Sour Chickpeas adapted from Madhur Jaffrey takes several minutes to cook.

Sour Chickpeas adapted from Madhur Jaffrey makes 5 servings.

The ingredients for Sour Chickpeas adapted from Madhur Jaffrey are:

3 15-oz. cans cooked chickpeas beans, drained, but reserve the liquid
3 medium onions, finely chopped
2-1/2 tsp. salt
1 fresh hot small green chile, finely chopped
1 T finely grated fresh ginger
4 T vegetable oil
1 14.5 oz. can diced tomatoes
1 T ground coriander seeds
1 T ground cumin seeds
1/2 tsp ground turmeric
2 tsp garam masala
1/4 tsp cayenne pepper

Here is how you make Sour Chickpeas adapted from Madhur Jaffrey:

Makes 5 servings.Put 2 T. of the chopped onions, 1/2 tsp salt, green chile, ginger and lemon juice into a tea cup. Mix well and set aside.Heat oil in a heavy, wide, cassrole-type pot over a medium-high flame. When hot, put in the remaining chopped onions. Stir and fry for 8-10 minutes or until the onion bits develop reddish-brown spots. Add the tomatoes. Continue to stir and fry another 5-6 minutes. Put in the coriander, cumin and turmeric. Stir and cook for about 30 seconds. Now put in the drained chickpeas, 1-3/4 cup of their reserved liquid, 2 tsp salt, the garam masala and cayenne. Stir to mix and bring to a simmer. Cover, turn heat to low and cook very gently for 20 minutes. Stir a few times during this period. Add the mixture in the tea cup. Stir again to mix, and serve.Number of Servings: 5Recipe submitted by SparkPeople user SHORTSNSANDALS.

The nutritional information for Sour Chickpeas adapted from Madhur Jaffrey is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 353.1

• Total Fat: 15.6 g
• Cholesterol: 0.0 mg
• Sodium: 280.8 mg
• Total Carbs: 44.5 g
• Dietary Fiber: 11.7 g
• Protein: 14.2 g

Sour Chickpeas adapted from Madhur Jaffrey is Indian cuisine.