Сhickpeas with lime and chili

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.