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.
400gcanned chickpeas(or soaked overnight in water and then boiled)
300mlchicken broth
400gchopped tomatoes in their own juicepinch of sugar
a pinch of sugar
3limes
a few sprigs of cilantro
salt
pepper
Instructions
Grind 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