This sour chickpea dish, also known as khatte chhole, is a tasty recipe for spicy chickpeas in a curry sauce with a chilli, ginger, onion and lemon juice dressing. If you want a vegan curry recipe with a zesty kick then this is definitely one to try!
Course appetiser, Main Course
Cuisine Indian
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 2
Calories 398kcal
Author Corina Blum adapted from Madhur Jaffrey
Ingredients
Ingredients for the Dressing
½chilli pepperfinely sliced
¼small onionfinely sliced or diced
10groot gingercut into thin batons, finely diced or grated
Make the sour dressing first. In a small bowl put half of the chilli pepper, the ginger and ¼ of the onion. Pour the lemon juice over the top and add a pinch of salt. Leave until ready to serve.
Cook the rest of the onion and chilli pepper in a saucepan until soft. Add the chopped tomatoes and cook for another couple of minutes.
Then add the chickpeas, the spices and about 200ml of stock or water. Bring up to the boil then lower the heat to a simmer about for 20 minutes.
When ready to serve, either stir the dressing into the chickpeas or serve it on top of the chickpeas.
Video
Notes
Nutritional information is approximate and a guideline only.