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Hot-and-Sour Curried Chickpeas

4 Servings

25 minutes

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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.

4

Servings

Tip

Don't stir all of the onion-jalapeño pickle into the chickpea mixture in the saucepan. Make sure to reserve about ⅓ cup for scattering on top as a garnish.

25 minutes

Ingredients

  • 2

    medium red onions, halved

  • 1

    jalapeño chili, stemmed and finely chopped

Directions

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Reviews
Kimberly K.

Nice texture. The pickled veggies added a nice crunch and slight heat. Use less lemon- too sour. Added some water to sauce.