Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Hot-and-Sour Curried Chickpeas
Khatte chole, a popular Indian street food, was our starting point for this quick-and-easy vegetarian curry. Amchoor, or dried green mango powder, usually supplies the dish's characteristic tartness, but instead we steep chopped onion and jalapeño in lemon juice to make a quick pickle that adds crunch as well as acidity. For less heat, remove the seeds from the jalapeño before chopping. A box grater makes quick work of reducing the onions and tomatoes to a pulp—no food processor or blender needed. Serve the chickpeas with naan or basmati rice.
medium red onions, halved
jalapeño chili, stemmed and finely chopped
01Finely chop 1 onion half, then in a small bowl combine it with the jalapeño, lemon juice and 1 teaspoon of ginger. Set aside. On the large holes of a box grater set over a large bowl, grate the remaining 3 onion halves. Next, grate the tomato halves starting on the cut sides and grating down to the skin; discard the skins.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT