Indian Khatte Chole (Hot and Sour Chickpeas)
Chickpeas, tomatoes and coriander come together in this Pakistani dish, fragrant with cumin and fenugreek and simmered on the stove.
45 min · Serves 3 · Easy
Ingredients
Method
Start cooking mode- Prep 30 min · Cook 15 min · 45 min total
- easy
- 1
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.
- 2
Add the tomatoes, cook for another 5 minutes, until soft. Stir frequently, mashing the tomatoes to a pulp.
- 3
Stir in coriander, cumin, fenugreek, and cinnamon. Add the chickpeas (including can liquid). Add salt to taste.
- 4
Cover and simmer for 15-20 minutes, stirring occasionally. Add some water if the mixture becomes too dry.
- 5
Meanwhile mix together the chillies, ginger, lemon juice, cilantro, and remaining onion. Just before serving, and the ginger and onion mixture. Mix well.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
