Main DishesAppetizers Сhickpeas with lime and chili by Alex Bayev March 18, 2023 Published: March 18, 2023Last Updated on March 21, 2023 113 views 113 Delicious recipe for chickpeas in spicy and sour chopped tomato sauce. The author of the book asplashandash recommend that you never try replacing limes with lemons – they won’t give the same bright and unique flavor. And I, for my part, would add that it is better to use whole coriander and cumin, not ground. Grind it yourself, in a mortar or coffee grinder, right before cooking. The flavor will be much stronger that way. Chickpeas with lime and chili can be served hot or cold. Personally, I’m for the second option. Because of the refreshing, sour taste, which is more associated with something cold than hot, plus the second day it gets even tastier. Serve chickpeas as a side dish to grilled meat, with rice or quinoa, or as an appetizer with bread, lavash or pita. Canned chickpeas can be easily replaced with dry chickpeas, but you need to prepare them in advance. Rinse chickpeas and soak them overnight in cold water poured a few centimeters above the chickpeas. Then boil them for an hour in plenty of salted water. Drain the water before cooking. ⏱ Сooking time — 45 minutes overall. Includes 15 minutes of preparation and cooking + 30 minutes unattended. 🥣 Ingredients 🍽 For 4 servings: 1 large onion 1 tsp. ground cumin (I use whole) 1 tsp. ground coriander (also better to use whole) 1 red chili 400 g (14 oz / 1 can) canned chickpeas (or soaked overnight in water and then boiled) 300 ml (1 ¼ cups) of chicken broth 400 g (14 oz / 1 can) chopped tomatoes in their own juice pinch of sugar 3 limes a few sprigs of cilantro salt, pepper 🔪 Step by step Directions Grind 1 tsp. cumin and 1 tsp. coriander (if using whole ones) in a mortar until powdery, set aside. Peel 1 large onion and cut into small cubes. Finely chop 1 chili pepper, remove the membranes and seeds. Grate the zest of 3 limes on a fine grater. It is advisable to use a grater for this purpose Microplane or the equivalent is one of my most frequently used kitchen accessories. Grate the zest into a bowl. Cut 3 limes in half and squeeze the juice into the bowl with the zest. Set aside. Tear the leaves off a few cilantro sprigs, blot with paper towels to remove excess moisture. Then set them aside. Chop the stems finely – this is an optional step that is not in the original recipe. But I don’t see any reason to throw them away instead of adding them to the dish and thereby enhancing the flavor. Drain the liquid from 400 g (14 oz / 1 can) of canned chickpeas. Heat 2 tbps. of neutral vegetable oil in a large frying pan (about 30 cm or more in diameter). Add chopped onions, cilantro and chili stems, as well as cilantro and coriander. Cook for about 5 minutes, stirring occasionally, until onions are soft. Add the chickpeas, 400 g (14 oz / 1 can) chopped tomatoes in their own juice and pour 300 ml (1 ¼ cups) of chicken broth. Add a pinch of sugar. Mix well. Salt and pepper it. Bring to a gentle boil, reduce the heat and simmer for 20-25 minutes, stirring occasionally. Add half the cilantro leaves, stir and remove from heat. Serve hot immediately, garnished with cilantro leaves or cool and serve cold. Сhickpeas with lime and chili 5 from 6 votes Delicious recipe for chickpeas in spicy, spicy and sour chopped tomato sauce. The author of the book asplashandash recommend that you never try replacing limes with lemons – they won't give the same bright and unique flavor.Serve chickpeas as a side dish to grilled meat, with rice or quinoa, or as an appetizer with bread, pita bread or pita. Pin Recipe Print Recipe Cook Time15 minutesUnattended:30 minutesTotal Time45 minutes Servings4 servings Ingredients Metric – US Customary1 large onion1 tsp. ground zira (I use whole zira)1 tsp. ground coriander (I prefer to use whole too)1 red chili400 g canned chickpeas (or soaked overnight in water and then boiled)300 ml chicken broth400 g chopped tomatoes in their own juicea pinch of sugar3 limesa few sprigs of cilantrosaltpepper InstructionsGrind the cumin and coriander in a mortar until powdery, set aside.Chop the onion into small cubes.Finely chop the chili peppers, removing the membranes and seeds.Grate the zest of the limes and squeeze the juice into a bowl.Peel the leaves from several sprigs of cilantro. Finely chop the stems.Drain the liquid from the canned chickpeas.In a large skillet, heat vegetable oil, add chopped onion, cilantro stems, chilies, cilantro and coriander. Cook for about 5 minutes, stirring occasionally, until onions are soft.Add the chickpeas, chopped tomatoes in their own juice, and pour in the chicken broth. Add a pinch of sugar. Stir to combine. Season with salt and pepper.Bring to a gentle boil, reduce heat and simmer for 20-25 minutes, stirring occasionally.Add half of the coriander leaves, stir and remove from heat.Serve hot immediately garnished with cilantro leaves or cool and serve cold Video Tried this recipe? Tag me on Instagram!I love seeing what you’ve made! Mention @bayevskitchen and tag it #bayevskitchen to be reposted in my stories! Pin2YumTweetShareTelegramVibeFlip2 Shares CurryFor one or twoQuick (up to 30 minutes)Second day's mealMiddle eastQuick (up to 30 minutes)For beginnersSourSummerVegetablesOne pot / One panSpicyTomatoes 6 comments Debbie March 21, 2023 - 10:37 pm Great instructions and recipe on how to make chickpeas with lime and chili. This sounds like a yummy option. Thank you for sharing! Reply Beth March 22, 2023 - 1:29 pm Wow, your recipe looks easy to prepare. I love that this is delicious as well as nutritious. Reply Alita March 22, 2023 - 1:30 pm I love discovering new recipes this year! I will surely add this to my cookbook. Thank you. Reply Amber March 22, 2023 - 4:24 pm I always see the chickpeas when i purchase other beans but never knew how to cook them. Can’t wait to give this recipe a try, it looks delicious. Reply Nyxie March 22, 2023 - 4:28 pm Chickpeas are a stable in our diet. We always make large batches of either hummous, or chillie with chick peas included. It’s not because we avoid meat or anything, but when you are running low on food it’s always easy to crack open a can! Reply Olga March 22, 2023 - 6:26 pm It is an interesting recipe! I love chickpeas and chili but my kids are picky. I`ll try this recipe on Saturday. Reply Leave a Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment. Recipe Rating Recipe Rating Δ You may also like Chicken Kabab Koobideh (Iranian Chicken Kebabs) Thai Cashew Chicken Fried thai-styled curry rice Caramelized onions Sea scallops baked with chanterelles and cream sauce Gordon Ramsay’s Chicken pie with fall vegetables Chinese BBQ Pork (Char Siu) Mushroom appetizer with sherry Pork Paprikash: Pork in Paprika Sour Cream Gravy Baked Chicken Breasts With Vegetables And Bechamel Sauce Alex Bayev Hi, I'm Alex Bayev, bayevskitchen.com founder and food blogger who is passionate about cooking and photography. Since starting my blog in 2015, I have been sharing simple yet elegant recipes made with high-quality ingredients that anyone can recreate at home. I believe that food has the power to create unforgettable experiences.