Sour Chickpeas


  • 2c chickpeas, soaked overnight and simmered until tender
  • 2c water
  • 2 onions, peeled and chopped
  • 2tsp salt
  • 1 hot green chili, finely chopped
  • 1 tbsp fresh ginger, grated
  • 4tbsp lemon juice
  • 6tbsp olive oil
  • 2 med. tomatoes, chopeed
  • 1tbsp ground coriander
  • 1tbsp ground cumin
  • 1/2tsp ground turmeric
  • 2tsp garam masala
  • 1/4tsp cayenne


Place 2tbsp of chopped onion, 1/2tsp salt, chopped green chili, ginger and lemon juice in a small dish. Mix well and set aside.

Heat oil in a heavy, wide pan. Fry remaining chopped onion until it begins to brown. Add the tomatoes, continue to fry another 5 – 6 minutes. Add coriander, cumin and turmeric. Cook an additional 30 seconds.

Add the chickpeas, water, remaining salt, garam masala and cayenne. Stir to mix. Bring to a simmer, cover, turn heat to low and cook for 20 minutes.

Add the onion in lemon juice mixture previously set aside. Stir to mix.

Serve hot or barely warm.

This is a recipe I was first served while on a weekend meditation workshop at Dorje Denma Ling. I love chickpeas and this dish was delicious, speaking particularly of wholesome tastiness from simple ingredients.  On a subsequent visit to Dorje Denma Ling I asked Lucy, the kitchen manager, for the recipe. She had been given it by another DDL regular, Adella, and was happy to hand it along.