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Piquant Chickpeas

2 13 oz cans chickpeas (garbanzo beans)
2 medium onions, finely chopped
1 tsp. grated ginger
1 clove garlic, crushed
1-2 green chilies, seeded and finely chopped
1/2 tsp. turmeric
3 tablespoons vegetable oil
2 tomatoes, chopped
1 tablespoon ground coriander
2 tsp. garam masala
2 tablespoons lemon juice
3 tablespoons chopped fresh cilantro
Drain the chickpeas, reserving liquid. Cook the onions, ginger, garlic, chilies, and turmeric in the oil until softened. Add the tomatotes and cook to soften, then add coriander and chickpeas.Cook for 10 minutes, add 1 cup of the reserved liquid, and cook for a further 10 minutes. Add garam masala, lemon juice, and cilantro. Cook gently for 2-3 minutes, adding more liquid if needed, to make a sauce.