Lemony Chickpeas Recipe
If you are from Bangladesh or India, you definitely know about chickpea bhuna or chola bhuna. It is one of those dishes that appears in almost every household, especially during Ramadan for iftar.
Chickpea bhuna is a staple iftar item. When you think of breaking your fast during Ramadan, you think of dates, you think of muri makha (puffed rice mix), and you absolutely think of chola bhuna. The chickpeas cooked with onions, tomatoes, and warm spices – it is comfort food for every fasting Bangladeshi.
Now chickpeas themselves have an interesting history. They are one of the oldest cultivated crops in the world. People have been eating chickpeas for over 7,000 years!
They originated in the Middle East and slowly spread across the Indian subcontinent. And we have been cooking them in a hundred different ways ever since.
One question people often consider is, is chickpea healthier than rice? The answer is yes, in many ways. Chickpeas are packed with protein and fiber, which rice does not have as much of. They keep you full longer and are better for blood sugar control. That is why chickpea dishes are so popular during iftar. They give you sustained energy after fasting all day.
In my house, even though we’re Hindu, chola bhuna would be often made during Ramadan. Because food knows no religion, it is just a celebration. By the time iftar came around, my father would mix the chola bhuna with muri (puffed rice), add some chopped onions, green chilies, and maybe some piyaju on the side.
My favorite chola bhuna mix would be with something sweet added in there as well, like jilapi or bundiya. The sweetness compliments the spicy flavor of the chola or chickpea.
There are two types of chickpeas commonly used, the larger white ones and the smaller brown or black ones. The brown chana has a firmer texture. They are softer and absorb the spices better.
But chola bhuna is not just for Ramadan. Sometimes on a lazy weekend, my mother would make it just because.
Chola bhuna is also a popular street food. The chola bhuna mixed with muri I was talking about, is very popular as a street food. You can read about it here!
Now today’s recipe is a little different from the traditional chola bhuna. This lemony chickpea recipe takes a lighter approach. Instead of the heavy, spice-rich curry we are used to, this version is fresher and zestier.
The lemon juice and lemon zest give it this bright, tangy flavor that is completely different from what we typically make. It is still delicious, but in a different way.
I will be honest, the first time I tried chickpeas with lemon, I was skeptical. I like the sweet kick with the spicy chickpea, but the whole dish being lemony?! But after one bite, I understood. Sometimes simple is better.
The lemon brings out the natural nuttiness of the chickpeas in a way that heavy spices cannot. This lemony chickpea recipe works great as a side dish with grilled meat or roasted vegetables.
Ingredients
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1 tablespoon minced ginger
- 400 grams soaked cooked, and drained chickpeas or 1 400g can chickpeas, drained and rinsed
- Zest and juice of 1 lemon
- 1 teaspoon ground black pepper
- ½ tsp cumin seeds
- 1 teaspoon mustard seeds
- Salt and pepper to taste
Instructions
- Heat the olive oil in a skillet over medium heat.
- Add the minced onion and cook 2 minutes. Add garlic and ginger and sauté for 30–60 seconds until fragrant.
- Add lemon zest, mustard seeds and cumin seeds to the pan and cook, stirring 30 second.
- Add lemon juice black pepper and chickpeas and ccok 5 minutes.
- Serve with rice or as a side to meat and vegetables.
Notes
- For extra richness, mash some of the chickpeas as they cook to create a creamier texture.
- Make it spicy by adding a pinch of chili flakes with the garlic.
- If using uncooked chickpeas: soak overnight, then add to a large pot.
- Cover with several inches of water and bring to a boil.
- Lower to a simmer and cook 1-1/1/2 hours until tender.
