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Hot and sour chickpeas

Hot And Sour Chickpeas

Course Side
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings
Calories 42kcal


  • 1 can cooked chickpeas 15-ounce can
  • 1 tablespoon olive oil
  • 1 yellow onion
  • 1 heaped teaspoon fresh ginger peeled and chopped
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon garlic puree
  • 1/2 scotch bonnet pepper seeds and pith removed, chopped
  • 2 tomatoes large, cubed
  • 1 1/2 tablespoons lemon Juice approximately the juice of 1/2 of a lemon
  • Salt and pepper to taste
  • Chopped herbs according to taste chive, cilantro, and parsley all work well
  • 1 tablespoon natural yogurt optional garnish


  • Place a frying pan and heat the olive oil over medium heat.
  • Add the onions to the pan and fry them for 2 minutes, stirring occasionally.
  • Add the ginger, cumin, and coriander powder and cook for a further 2 minutes until fragrant.
  • Add the garlic puree and chopped scotch bonnet pepper to the pantir to . Stir to avoid sticking.
  • Add the tomatoes and lemon juice. Stir to combine all the ingredients.
  • Add the chickpeas and lemon juice. Cook the chickpeas for 5 minutes, stirring occasionally.
  • Top with chopped herbs and yogurt (optional).
  • Serve immediately or cool and refrigerate for later. Hot and sour chickpeas can be served hot or cold!



Calories: 42kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 5mg | Potassium: 149mg | Fiber: 1g | Sugar: 2g | Vitamin A: 359IU | Vitamin C: 10mg | Calcium: 19mg | Iron: 1mg