Indian Khatte Chole (Hot and Sour Chickpeas)

• chickpeas↗1

  (16 ounce) can

• canola oil↗2 tablespoons
• medium yellow onions, finely chopped↗2
• large tomatoes, peeled and finely chopped↗2
• coriander1 tablespoon
• cumin↗1 tablespoon
• fenugreek seeds1 teaspoon
• cinnamon↗1 teaspoon
• spicy green chili, seeded and finely sliced↗1 -2
• fresh ginger, grated↗2 tablespoons
• lemon, juice of↗1
• fresh cilantro, chopped↗1 tablespoon

Step-by-step instructions

1. 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. 2

   Add the tomatoes, cook for another 5 minutes, until soft. Stir frequently, mashing the tomatoes to a pulp.

3. 3

   Stir in coriander, cumin, fenugreek, and cinnamon. Add the chickpeas (including can liquid). Add salt to taste.

4. 4

   Cover and simmer for 15-20 minutes, stirring occasionally. Add some water if the mixture becomes too dry.

5. 5

   Meanwhile mix together the chillies, ginger, lemon juice, cilantro, and remaining onion.

6. 6

   Just before serving, and the ginger and onion mixture. Mix well.