Indian Khatte Chole (Hot And Sour Chickpeas)

• 1 (16 ounce) can chickpeas
• 2 tablespoons canola oil
• 2 medium yellow onions, finely chopped
• 2 large tomatoes, peeled and finely chopped
• 1 tablespoon coriander
• 1 tablespoon cumin
• 1 teaspoon fenugreek seeds
• 1 teaspoon cinnamon
• 1 -2 spicy green chili, seeded and finely sliced
• 2 tablespoons fresh ginger, grated
• 1 lemon, juice of
• 1 tablespoon fresh cilantro, chopped

1. Heat oil, keep about 2 tbsp of the onion aside and fry the rest over medium heat for about 4-5 minutes, until tinged brown.
2. Add the tomatoes, cook for another 5 minutes, until soft. Stir frequently, mashing the tomatoes to a pulp.
3. Stir in coriander, cumin, fenugreek, and cinnamon. Add the chickpeas (including can liquid). Add salt to taste.
4. Cover and simmer for 15-20 minutes, stirring occasionally. Add some water if the mixture becomes too dry.
5. Meanwhile mix together the chillies, ginger, lemon juice, cilantro, and remaining onion.
6. Just before serving, and the ginger and onion mixture. Mix well.

chickpeas, canola oil, yellow onions, tomatoes, coriander, cumin, fenugreek seeds, cinnamon, green chili, fresh ginger, lemon, fresh cilantro

Taken from www.food.com/recipe/indian-khatte-chole-hot-and-sour-chickpeas-419912 (may not work)