Sour Chickpeas (Khatte Chhole)

Adapted slightly from recipe by Madhur Jaffrey from

Madhur Jaffrey's Indian Cookery

Would serve 4-6 as a snack or accompaniment or

Serves 2-3 as a light meal

2 cups cooked chickpeas

(canned are fine, but if you cook your own save the cooking liquid)

2x shallots, peeled and very finely chopped


1x green chilli, finely chopped (deseed if you like less heat)

1 tablespoon freshly grated ginger

juice of 1x lemon

2 tablespoons vegetable oil

1x large or 2x medium tomatoes, finely chopped

1 tablespoon ground coriander

1 tablespoon ground cumin

1/2 teaspoon turmeric

2 teaspoons garam masala

1/4 teaspoon cayenne pepper

Put one of the chopped shallots in a small bowl, together with the chopped chilli, grated ginger, lemon juice, and 1/2 teaspoon of salt.  Mix together well and set aside.

Now heat oil in a heavy based, deep pan over medium heat.  Once oil has heated, add the remaining chopped shallot to the pan and fry, stirring from time to time, until the shallot becomes fragrant and begins to turn golden brown.  Add the chopped tomato and continue to cook for several minutes, stirring occasionally, until the tomato has "broken down", and has become like a thick sauce.  Add the coriander, cumin and turmeric, and stir to combine everything well.  Add the chickpeas to the pan, and stir to coat well with the spice and sauce mixture.  Now add 400 ml (14 fl oz) of water, or reserved chickpea cooking liquid if you have it.  Add the garam masala, cayenne pepper, and 2 teaspoons of salt.  Stir to combine, and then bring up to the boil.

Reduce heat to a simmer, cover and cook gently for about 20 minutes, stirring occasionally.  Stir in the mixture of shallots, chilli, ginger and lemon juice.  Mix well and remove from heat.

Serve immediately, or cool to luke warm.  (I actually liked it best at room temperature).