Sour Chick Peas (Khatte Chhole)
10-11 oz onions, peeled and very finely chopped. Divided
2 1/2 teaspoons salt
1 tablespoon peeled, very finely grated fresh ginger
2 Tablespoons lemon juice
Put 2 Tablespoons of the chopped onions, 1/2 teaspoon of the salt, ginger and lemon juice into a teacup. Mix well and set aside.
4 Tablespoons vegetable oil
2 cans diced tomatoes
Put oil in a heavy, wide casserole-type pan and set over medium high heat. 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 for another 5-6 minutes, mashing the tomato pieces with the back of your spoon.
1 Tablespoon ground coriander
1 Tablespoon ground cumin
1/2 teaspoon ground turmeric
2 (14.5 oz) cans Chickpeas, drained, liquid reserved
2 teaspoons garam masala
1/4 teaspoon cayenne pepper (optional)
fresh cilantro (optional)
Put in the coriander, cumin and turmeric. Stir and cook for about 30 seconds. Now put in drained chickpeas, 14 fl oz of liquid (use the liquid from the can and add water to make 14 fl oz), and remaining 2 teaspoons of salt, 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. Stir in a few handfuls of fresh cilantro if you choose to use it. Add the onion/ginger mixture from the teacup. Serve hot or lukewarm. Serve over rice or quinoa or a combination of both.