RECIPE! Hot & Sour Chickpeas

KNOWN IN INDIA as khatte chole, this easily-made dish requires little work outside of filling a big pot and squeezing a lemon. It freezes well and makes a great lunch--just refresh the dish by squeezing a bit of lemon over it and enjoy hot or cold.

12 oz. chickpeas
4 tbsp vegetable oil
2 large shallots, chopped
2 small tomatoes, chopped
1 tbsp ground coriander
1 tbsp ground cumin
1 tsp ground fennel
1 tsp ground cinnamon
2 green chilies, seeded and sliced
1-inch piece ginger
1 lemon

Use dried chickpeas if possible. Soak overnight in plenty of water, simmer for 60-90 minutes until tender and reserve liquid; if using canned chickpeas, rinse and drain well. Heat oil in large casserole dish. Reserving two tbsp of the shallots, frying the remained over medium heat for 4-5 minutes. Add tomatoes, lower heat. Stir for 5 minutes and mash tomatoes into a paste. Stir in coriander, cumin, fennel, and cinnamon--cook for 30 seconds. Add chickpeas and one cup of reserved liquid. Salt, cover and simmer for 15 minutes.

In small bowl, mix reserved onions, chilis and juice of one lemon. When chickpeas are ready, mix in lemon juice mixture, stir well and eat immediately.