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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.
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
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2
medium red onions, halved
-
1
jalapeño chili, stemmed and finely chopped
Directions
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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.
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Add 20% more spice.