Although the name of this recipe is soured chickpeas they aren’t actually sour as the natural sweetness of the tomatoes and onion balances it out. The lemon juice gives the sour flavour and the sweetness from the tomatoes, the spiciness from the chilli and the saltiness all together give a great balance of flavour.
Based on an Indian street dish that I often had a restaurant versions of while travelling in India. The dish is finished with raw lemon juice, onion, garlic and chill to give a mixture of flavours and textures.
Soured Chickpea Lemon Curry Recipe
- Total time: 20m
- Yield: 2 servings
- Calories: 220 cal
- 2 Onions, diced
- 5 cloves of Garlic, diced
- 1 can chopped Tomatoes
- 1 can Chickpeas
- 1 tsp Garam masala
- ½ tsp ground Cumin
- ½ tsp Turmeric
- ½ tsp Cayenne pepper
- 2 Lemons, juiced
- 1″ Ginger, pealed and diced
- Chilli pepper, to taste
- Salt, a pinch
- 1 tbsp chopped Coriander
How to make
- Fry the onions and 4 cloves of garlic for 4-5 mins until softened. I “fry” in a few tbsp of water for health reasons but use oil if you prefer.
- Add the tomatoes, chickpeas and ground spices and simmer for 10 mins with the lid on, stirring occasionally.
- Juice the lemons and mix with the diced ginger, a diced clove of garlic and the chilli finely ground. Let it mingle for 5 mins while the curry cooks.
- Stir in the sour lemon mixture and serve with shredded coriander.
Soured Chickpea Lemon Curry Video Recipe
I don’t cook this dish with oil for health reasons as even the good quality cold pressed oil’s lose many of their nutrients when heated. Instead, I just add a bit of water to “water fry”. If all the water evaporates and it’s still not cooked then just add some more water, cover and stir every min until cooked. To make the onions caramelise just let all the water evaporate and cook for 1-2 mins on a medium heat. Even if the onions stick to the pan once you add the tomatoes and chickpeas they will loosen along with their caramel, just don’t let them burn.
- Use whatever chilli pepper you like. I usually use a small green birds eye chilli and don’t deseed it. For the video, my veg box delivered mild larger orange chilli peppers so I used them. Deseed the chilli and remove all the white membrane to give a mild spice.
- I usually double the amount of cayenne pepper and turmeric that is listed above as they both have health benefits and the turmeric gives a golden colour.