Hot And Sour Chickpeas

Some of the links in this post may be affiliate links. This means if you click on the link and purchase the item, we will receive a commission at no extra cost to you.

Hot and sour chickpeas is one of those dishes you didn’t know was missing from your life. And then you have them once, and you’ll crave them again and again. It’s a delicious and healthy quick lunch with a nice little punch of spiciness — totally guaranteed to put some spark in the second half of the day.

Hot and sour chickpeas

I love a habanero or scotch bonnet pepper in this hot and sour chickpeas recipe. Both contain bold heat, 100,00 to 350,000 Scoville heat units. If that’s too hot for you, you have a few options. Reduce the amount used (1/4 of the pepper could work) or opt for a less spicy chili pepper. A red jalapeño or serrano chili could do just as well, though they won’t have quite the sweetness of the more tropical hab or scotch bonnet.

One of the best things about hot and sour chickpeas is that they can be eaten hot or cold. Though, in my opinion, it’s best when eaten freshly cooked with a big dollop of natural yogurt atop. That yogurt helps neutralize a bit of the spiciness too. And feel free to experiment with addition fresh herbs. All sorts of variations are possible (and delicious!) Chives, cilantro, and parsley, for instance, all work well.

Hot and sour chickpeas
Hot and sour chickpeas

Hot And Sour Chickpeas

5 from 2 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Side
Servings 6 servings
Calories 42 kcal


  • 1 can cooked chickpeas 15-ounce can
  • 1 tablespoon olive oil
  • 1 yellow onion
  • 1 heaped teaspoon fresh ginger peeled and chopped
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon garlic puree
  • 1/2 scotch bonnet pepper seeds and pith removed, chopped
  • 2 tomatoes large, cubed
  • 1 1/2 tablespoons lemon Juice approximately the juice of 1/2 of a lemon
  • Salt and pepper to taste
  • Chopped herbs according to taste chive, cilantro, and parsley all work well
  • 1 tablespoon natural yogurt optional garnish


  • Place a frying pan and heat the olive oil over medium heat.
  • Add the onions to the pan and fry them for 2 minutes, stirring occasionally.
  • Add the ginger, cumin, and coriander powder and cook for a further 2 minutes until fragrant.
  • Add the garlic puree and chopped scotch bonnet pepper to the pantir to . Stir to avoid sticking.
  • Add the tomatoes and lemon juice. Stir to combine all the ingredients.
  • Add the chickpeas and lemon juice. Cook the chickpeas for 5 minutes, stirring occasionally.
  • Top with chopped herbs and yogurt (optional).
  • Serve immediately or cool and refrigerate for later. Hot and sour chickpeas can be served hot or cold!


Calories: 42kcalCarbohydrates: 4gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 1mgSodium: 5mgPotassium: 149mgFiber: 1gSugar: 2gVitamin A: 359IUVitamin C: 10mgCalcium: 19mgIron: 1mg
Did you make this?Mention @PepperScale or tag #PepperScale so we can see what you made!

UPDATE NOTICE: This post was updated on April 30, 2023 to include new content.
Notify of

Inline Feedbacks
View all comments