A regular at most of the family dinners my parents hosted back in India.
Ingredients:
Per 4-5 servings:
- 2 cups black chickpeas, soaked overnight
- 1 teaspoon salt
- 2 medium roma tomatoes, diced
- 2 small white onions, diced
- 1/2 cup cilantro, chopped (plus a little extra for garnishment)
- 1.5 teaspoons chaat masala (available at the Indian store, we use the MDH or Shan brand)
- Salt, to taste
- Juice of 1 lemon
Instructions:
-
In a small pot, add water and salt to boil the chickpeas until tender (about 30-40 minutes). Add additional water while cooking if needed - water should always cover the chickpeas entirely.
-
Drain the chickpeas (no need to rinse), and transfer to a medium bowl.
- Add the rest of the ingredients and garnish with cilantro and lemon juice.