Make Chilli Lime Chickpeas

Here is a delicious, quick and very easy way to serve chickpeas (also known as garbanzo beans). This zesty dish is lovely served with cumin & sesame roasted potatoes as a complete meal. The beauty of this recipe is that it uses minimal ingredients and has no complicated spices, but doesn't come short on flavour.

This will serve 4.

Ingredients

 * 1 tablespoon oil (olive oil is a good choice)
 * 1 capsicum/bell pepper chopped; if possible, look for one that is both red and green, or use two halves
 * 1/2 onion, chopped (or 1 small onion)
 * 1 stick of celery, cut into small pieces
 * Garlic to taste, about 1 teaspoon, which is a generous amount
 * 800 grams chickpeas, rinsed and drained (this is about 2 cans)
 * 1 large tomato, cut into wedges, or two small ones
 * 3 or 4 dessert spoons of a chunky chili-lime preserve (or to taste); you would usually find this in the international section of your supermarket or in a South Asian grocery store. The Discussion page also gives advice on this.
 * 300 ml of water or low-salt vegetable stock

Steps

 * 1) [[Image:A chickpealime.jpg|200px|right]] Heat a frying pan and add 1 tablespoon of oil. When the oil is hot, add the onion, celery and capsicum. Saute for about 1 minute and then add garlic. Stir well to avoid burning.
 * 2) [[Image:A Chickpealime2.jpg|200px|right]]  After 2 minutes, when the vegetables are just starting to soften, add the tomato wedges.
 * 3) [[Image:A Chickpealime3.jpg|200px|right]]  Add the chickpeas, chili-lime preserve, and water (or stock). Stir well. You can add a lid, but it's not essential.
 * 4) *Avoid crushing the chickpeas. If they fall in half, it's no problem, but the texture of whole chickpeas is more desirable.
 * 5) [[Image:A Chickpealime4.jpg|200px|right]] Simmer for about 10 minutes, or until the water or stock is almost gone. You will want the consistency of a sauce: not too soupy and not too dry. If you find that it has dried out a little, or you had to wait for something else to cook, add a little more water, as it will soon be absorbed.
 * 6)  Serve. Rice is a good accompaniment, but cumin roast potatoes really make it a meal.

Tips

 * Avoid adding salt as it can toughen the chickpeas. Add it to the potatoes instead, or at the table.
 * You can always add more chillies if you wish. Other spices though (such as curry powder) may hide the other flavours.
 * If you can't find a suitable preserve, try mixing lime juice with a chili paste or sauce.
 * This dish is suitable for both cool and warm weather.
 * To save money, buy dried chickpeas, place in a deep pot, cover with water and soak overnight.
 * Try other dried beans for variety.

Things You'll Need

 * Frying pan, skillet
 * Wooden spoon
 * Cutting board and knife
 * Can opener
 * Serving plates

Related Tips and Steps

 * How to Make a Great Chickpeas Masala
 * How to Make Chickpea and Yellow Pepper Salad
 * How to Make Crunchy Chickpea and Nut Slaw
 * How to Make Chickpea and Red Bean Salad
 * How to Make Baked Chickpea or Garbanzo Snacks