We’re really on an Indian kick in the house! As I mentioned in my previous post, the amazing spice combinations are really what do it for me. I’ve been reading Madhur Jaffrey’s Indian Cooking, because yes, I read cookbooks like novels, and her recipe for sour chick-peas really stood out. Of all the Indian dishes I’ve tried, I would not describe any of them as sour. It sounded appealing.
This recipe is flawless as is, but I made 2 quick changes, one to save on PlusPoints and one to save on time. Instead of using 6 tablespoons of vegetable oil, I used only 1 tablespoon of olive oil. I also used canned chick-peas versus dried. My version was 3 PlusPoints per serving versus the 6 PlusPoints in the original. All of that oil really adds up!
The recipe below is copied exactly from the book and uses the dried chick-peas and vegetable oil. We had this as a side dish, but it would also make a fabulous lunch. Enjoy!
PlusPoints Value: 6 points
- 2-1/4 cups chick-peas picked over, washed, and drained
- 7-1/2 cups water
- 3 medium onions, peeled and very finely chopped
- About 2-1/2 teaspoons salt
- 1 fresh, hot green chili, finely chopped
- 1 tbsp peeled, very finely grated fresh ginger
- 4 tbsp lemon juice
- 6 tbsp vegetable oil
- 2 medium tomatoes, finely chopped
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1/2 tsp ground turmeric
- 2 teaspoons garam masala
- 1/2 tsp cayenne pepper
Soak the chick-peas in the water for 20 hours. Put the chick-peas and their soaking liquid into a large pot and bring to a boil. Cover, lower heat, and simmer gently for 1-1/2 hours or until the chick-peas are tender. Strain the chick-peas and save the cooking liquid.
Put 2 tablespoons of the chopped onions, 1/2 teaspoon of the salt, and the green chili, ginger, and lemon juice into a small cup. Mix well and set aside.
Put the oil in a heavy, wide pot 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 a slotted spoon. Put in the coriander, cumin, and turmeric. Stir and cook for about 30 seconds. Now put in the drained chick-peas, 1-3/4 cups of their cooking liuqid, the remaining 2 teaspoons salt, the 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. Add the mixture in the cup. Stir again to mix. Serve hot or lukewarm.