Sour Chickpeas with Garlic Naan

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Team: Girls on Fire

Host School: FH Tuttle Middle School

Age Group: Middle School

Ingredients

  • 12 ounces dried chickpeas, soaked overnight, or 1 14 ounce cans, drained liquid reserved
  • 2 medium onions, finely chopped
  • 2 teaspoons sea salt
  • 1 fresh hot green chili, finely chopped
  • 1 tablespoon fresh ginger, grated
  • 4 tablespoons fresh lemon juice
  • 6 tablespoons canola oil
  • 2 medium tomatoes, finely chopped
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1/2 teaspoon turmeric
  • 2 teaspoons garam masala
  • 1/4 teaspoon cayenne
  • Basmati rice

Preparation Instructions

  1. If using dry beans, place soaked chickpeas in stock pot filled with cold water and simmer for 1 1/2 hours.
  2. In a bowl mix 2 tablespoons diced onion, 1/2 teaspoon salt, diced hot chili peppers, ginger, and lemon juice. Set aside.
  3. In a large saute pan set over medium heat, add canola oil then add remaining onions, cook stirring occasionally, until onions have softened and brown bits appear.
  4. Add tomatoes; cook for 5 more minutes; add turmeric, coriander, garam masala, cayenne, and remaining 2 teaspoons salt, cooked chickpeas and 14 ounces of cooking liquid from the chickpeas. Bring to a simmer, cover and cook on low for 20 minutes.
  5. Stir in onion/lemon mixture and season with salt to taste and serve.