///Sweet, spicy and sour chickpeas recipe

Sweet, spicy and sour chickpeas recipe

Servings: 4 / Prep time: 10 mins / Cook time: 1 hr 10 mins

sweet spicy and sour chickpeas


  • 1 cup dry chickpeas
  • 1 tbsp cooking oil or ghee
  • 1/2-inch piece of ginger, finely chopped
  • 1 tsp sugar
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp garam masala
  • 2 tbsp tamarind puree
  • 1 jar Mölli Veracruz cooking sauce
  • 4 tbsp fresh cilantro, finely chopped


  1. Soak chickpeas overnight in 4 cups of water. Drain, then put them in a large saucepan with 4 cups water. Bring to a boil, spooning off any foam from the surface. Cover and simmer over low heat for 1 hour, or until soft. Drain.
  2. Heat oil in a heavy saucepan. Fry ginger for 1 minute. Add the chickpeas, sugar, coriander, cumin, garam masala and a pinch of salt. Stir, then add the tamarind and Veracruz cooking sauce and simmer for 3 minutes. Add 1 cup of water, bring to a boil and cook until the sauce thickens. Stir in cilantro leaves. Serve sweet, spicy and sour chickpeas with a side of bread. Provecho!

TIP: Substitute dry chickpeas for 2 cans of cooked chickpeas. Drain and follow step 2. 

By | 2017-01-10T12:16:02+00:00 May 27th, 2015|Categories: Recipes, Veracruz cooking sauce|Tags: , , , , , , , , , , , , , |Comments Off on Sweet, spicy and sour chickpeas recipe